Chickpeas (garbanzo beans), make a lovely protein rich dip that can be used to accompany crackers and vegetable stick, use a dollop for salads or as a spread for a healthy snack, with your favourite eczema friendly ingredient.
Chickpeas are packed with protein and provide a great source of insoluble fibre which helps to keep your gut healthy. Chickpeas are also a rich source of folate and minerals for healthy collagen formation in the skin including iron, manganese, copper and zinc.
For a colourful, nutritious variation, peel the grate a small beetroot and add 2-3 tablespoons of the grated beetroot and blend until smooth. (as pictured above)
1 x 400 gram can/14 oz can organic chickpeas (drained and rinsed)
1 small garlic clove, minced (begin with 1/2 and adjust to taste)
1 tablespoon of rice-bran oil (or other oil that works best for your skin type)
5 tablespoons (100 ml/3-4 fluid oz) filtered or spring water
1/4 teaspoon of salt (or adjust to taste)
Place all the ingredients in a food processor and blend until smooth. Store the dip in a sealed container in the refrigerator, hummus will last 4 days.