This is a nice twist on hummus that everyone finds intriguing. We pair this with roasted vegetables in a sprouted wheat wrap sandwich. It is also a wonderful dip for crudité or healthy crackers.
4 cups cooked organic navy beans
6 large garlic cloves roasted (see Notes)
½ cup tahini
1/3 cup lemon juice
1 tablespoon Bragg liquid aminos
1 tablespoon chopped fresh rosemary
dash of cayenne pepper
1. Process all of the ingredients in a food processor. Adjust the seasonings to taste. Serve cold.
Makes: about 5 cups
Notes: To roast garlic cloves (which mellows their flavor), preheat the oven to 350°F. Place the peeled cloves onto a baking sheet and roast for 20 minutes. Turn the cloves over and continue to roast for another 20 minutes, or until golden brown and soft.
Chef John Nowakowski began his culinary career in 1978 at age 21, and at the age of 24 became the youngest Executive Chef for all of Marriott’s hotels and resorts. He began his “healthy cooking” career at Pi’s Place Restaurant in Miami. His “Heart Healthy” menu showed thousands of guests how delicious healthy food can taste. Pi’s Place went on to win the “Best Restaurant” award in downtown Miami in successive years. Since 1995 John has been the Executive Chef and health lecturer at the Regency Health Spa in Hollywood, Florida. His healthy vegan fare has been enjoyed by thousands of guests who have lost weight and learned how to apply the hygienic lifestyle upon their return home.