This post is sponsored by Barlean's. In exchange for writing this post, I received compensation and the products mentioned. In addition, this post contains affiliate links. If you make a purchase through these links, I will earn a commission at no extra cost to you. As always, all content and opinions are my own.
This month, I'm collaborating with Barlean's to celebrate their 30th anniversary by highlighting their very first product: flax!
As someone who follows a mostly-vegetarian diet, I'm a big fan of flax because it's a vegetarian source of Omega-3 fatty acids, the healthy fats that are also found in fish. You can use flax oil in salad dressings and dips, add it to smoothies, and drizzle it over cooked meats and vegetables. However, note that you can't cook or bake with flax oil at temperatures over 225 degrees Fahrenheit.
Barlean's currently offers two types of flax oil: Fresh Flax Oil and Lignan Flax Oil. While both have the health benefits of flax and a mild flavor, the Lignan Flax Oil includes flax particulates for a more pronounced nutty flavor and beneficial antioxidants. Personally, I like the extra flavor boost, and the thicker texture works well in dips and spreads. Make sure to shake it before use since the flax particles tend to settle at the bottom.
One easy way to use flax oil is to substitute it for olive oil in hummus. In this recipe, I've used Barlean's Lignan Flax Oil and lots of lemon zest for a citrus-forward dip with a slightly nutty flavor. You can substitute Barlean's Fresh Flax Oil for a more neutral flavor (previously I've used Fresh Flax Oil in this garlic hummus recipe).
If you'd like to try flax oil in your favorite hummus recipe, I'm giving away an 8-ounce bottle of Barlean's Fresh Flax Oil and Barlean's Lignan Flax Oil to a randomly selected reader—enter the Rafflecopter giveaway below by midnight on March 25, 2019 (U.S. residents only).
Adapted from the Betty Crocker Cookbook
Yield: about 1 1/3 cups
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1/4 cup Barlean's Fresh Flax Oil or Barlean's Lignan Flax Oil
- 1 clove garlic, roughly chopped
- 2 tablespoons freshly squeezed lemon juice
- zest of one lemon (about 1 tablespoon)
- 1/2 teaspoon salt
- fresh vegetables and pitas, for serving
Combine garbanzo beans, flax oil, garlic, lemon juice, lemon zest, and salt in a food processor. Process until smooth.
Serve with fresh vegetables and pitas. Store tightly covered in refrigerator.
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Other recipes featuring Barlean's flax products: