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About the Recipe: Forget the acids, preservatives, and raw strong garlic that is used in commercial hummus products. Try this eye-catching healthy salad dish, filled with fresh crunchy carrots and slices of slant sliced zucchini. It’s a wonderful combo to serve as a lunch dish.
Recipe Inspired by: Dr, Koufman’s Acid Reflux Diet, 2021.
- To Serve: Place sliced zucchini around the sides of a large plate. Arrange the grated carrots around the inner edge of a medium to small bowl; spoon the hummus in the center; top of a small amount of thyme sprouts.
Serves: 4
Cook’s Note: If you love lemon juice in your hummus, you can use a small amount since it would be neutralized by the chickpeas, aquafaba, and tahini. Also, other herbs like parsley or thyme can be used in place of dill and various sprouts, like radish sprouts, can be used on the top as garnish. We used Soom Premium Tahini when we made this salad.
pdf for Copy of Recipe – Healthy Hummus Garden Salad
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