High Polyphenol Winter Hummus

Homemade Hummus made with almonds and high polyphenol olive oil is the perfect winter hummus rich in polyphenols.

• High polphenol olive oil: rich in hydroxytyrosol and oleuropein, potent antioxidants.

• Almonds: rich in polyphenolic compounds, especially concentrated in their brown skin. They contain flavonoids, phenolic acids, and tannins. On average, almond skins contain 10–20 mg of polyphenols per gram, mainly catechin, epicatechin, and chlorogenic acid.

• Garlic: contains organosulfur compounds and small amounts of phenolics.

• Lemon juice: provides flavonoids like hesperidin and eriocitrin.

• Chickpeas: moderate levels of isoflavones and phenolic acids.

When combined, these ingredients create a dish with a notably high total antioxidant capacity compared to many plant-based spreads and is amazingly tasty.

Winter Immunity Boosting Hummus

Ingredients:

Hummus:

• 15.5 ounces chickpeas canned

• ½ cup raw almonds with skin

• 2 cloves of garlic

• 3 tablespoons lemon juice

• 2 tablespoons high polyphenol extra virgin olive oil

• ½ teaspoons salt

• ¼ teaspoons black pepper

Topping:

• A handful of chopped walnuts

• High polyphenol olive oil

• A handful of pomegranate seeds

• Roughly chopped mint

• Roughly chopped parsley

• Red wine vinegar

• Lemon juice

• Season with salt to taste.

Recipe:

1) Drain chickpeas and reserve liquid. Keep a few of the chickpeas for garnish at the end.

2) Add chickpeas to a food processor with the almonds, garlic, lemon juice, salt and pepper

3) Turn on food processor and slowly add in olive oil. Occasionally scrape down the sides of the bowl.

4) Add reserved chickpea liquid until you get your desired consistency (approx 5 Tbsp).

5) Taste and add any extra salt and pepper as needed.

6) Pop the chopped walnuts in the oven to toast them.

7) In mixing bowl, mix the roughly chopped the mint and parsley with the chopped walnuts and pomegranate seeds. Add a dash of red wine vinegar, lemon juice. Then mix in the olive oil until you have a nice dip consistancy. Season with salt to taste.

Plating up:

Pop the Hummus into a bowl and create a well in the middle. Pour topping into the middle of the well and then lighlty dizzle across the top of the hummus. Sprinkle some more pomegranate seeds and walnuts for effect. Serve with toasted baguette slices, pita chips or fresh veggies for a healthy, nutritious snack