- 1-2 cloves garlic omit to make Low FODMAP friendly
- 1 19-oz can garbanzo beans half the liquid reserved
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp salt
- black pepper to taste
- 2 tbsp olive oil
- In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, and salt in blender. Blend until and well mixed.
- Transfer the mixture to a medium servicing bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.