1 can low sodium chick peas boiled and drained
3 cloves garlic
3 tablespoons olive oil
3 slices of brown bread or 1 cup TVP (Textured vegetable protein)
1 cup hot water for TVP
1 green onion chopped
3 tablespoons tahini
1 1/2 tablespoons lemon juice
1 tablespoon corriander
1-2 chilli peppers
1/2 green pepper
1/2 orange pepper
Method of cooking
1-Add 1 cup of hot water to the TVP and soak for 5 minutes.
2- Boil the can of chick peas for 5 minutes and drain well.
3- Add all the ingredients into a food processor and blend for several minutes until the texture is a paste thick and smooth.
4- Chop the peppers into 1/2 inch batons and arrange around a plate.
5- Dish up the hummus in a bowl and serve. Enjoy!