440 g can chickpeas (garbanzos), drained and rinsed
2 cloves garlic, crushed
3 tbsp failsafe canola oil (omit if making low fat)
1/3 tsp citric acid (increase to 1/2 tsp if making low fat)
1 tbsp parsley, chopped
salt to taste
Combine ingredients in food processor and blend until smooth. Use as a spread on sandwiches and rice cakes or as a dip with preservative-free bread.
This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.
This is a book which transforms families
Disclaimer: the information given is not intended as medical advice. Always consult with your doctor for possible underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Information is drawn from the scientific literature, web research, group members and personal enquiry; while all care is taken, information is not warranted as accurate and the Food Intolerance Network and Sue Dengate cannot be held liable for any errors or omissions.
