Monday, April 27, 2009


  • 1 head garlic, remove only lose papery skins
  • 1x15 ox gfcf chick peas, rinsed and well drained
  • 1x15 oz can gfcf cannellini or navy beans, rinsed and well drained
  • 1/2 Cup lemon juice
  • 2 tsp ground Tuscan Spices, toasted (I experiment, I don't know what these are)
  • Pinch cumin, ground and toasted
  • 4 Tbsp extra virgin olive oil, divided
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped basil
  • sea salt
  • Fresh ground black pepper
1 prepare garlic head for roasting: slice top points of garlic head off so that the oil can soak in. Place garlic head on sheet of parchment paper or foil. Drizzle 1 tbsp olive oil over garlic. Loosely wrap garlic in parchment or foil. Place in preheated 300F oven. Roast for 15 min or until golden brown. Remove from heat. Carefully open paper or foil to let cool.

2 in a food processor combine garlic and all remaining ingredients except herbs. Process until mixture resembles a thick paste. Add more or less olive oil to adjust to desired thickness. Add the fresh herbs and pulse lightly. Transfer to a serving bowl. Serve immediately or cover w/ plastic wrap and refrigerate.
Keeps for 4 days

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.