(Plant based, No fat - Esselstyn - option)
1-2 cloves garlic?1 can (or 1 1/2 cups) cooked chickpeas, drained?1/8 cup lemon juice?cooking liquid from beans (or water)?1 teaspoon tahini (sesame paste) - If you want to make it truly fat-free, omit the tahini and increase the seasonings. ?1/4 teaspoon cumin?1/4 teaspoon paprika?a few sprigs fresh parsley?sumac (optional)
PepperSmack™ pepper paste, coarse pepper or pepper dust (the size of the smack depends on your heat tolerance.) Also, this can be added after the chili is prepared.
Chop the garlic in a food processor. Add the chickpeas, lemon juice and PepperSmack™ and begin processing. If needed, add 1/4 cup bean cooking liquid or water, just enough so that the chickpeas become a smooth paste. Continue processing as you add the remaining ingredients. Put into a dish, sprinkle with extra PepperSmack™ coarse pepper or pepper dust, garnish with parsley, and serve. Or, for best flavor, allow the flavors to mingle for a while before serving. For variations, use black olives, green olive, hickory smoke, or broccoli in mixture. Serve as a dip, a sandwich filling or as a topping for a salad. Of course, additional PepperSmack™ pepper paste can be plopped on top or along side hummus.