2 cans garbanzo beans, chickpeas drained (about 3 cups)
1 garlic clove
6 tbsp extra virgin olive oil
2 tbsp tahini
1 ¼ tsp salt
1 large lime zest
2 large limes, juiced
¼ tsp ground cumin
½ tsp crushed red pepper
½ cup water, hot
parsley, optional
pine nuts, optional
Add all the ingredients into the food processor, except for the hot water.
Pulse the mixture for 4 to 5 minutes.
After about 1 minute or so, add the hot water while the processor is still running.
Keep adding water until you get a desired consistency.
Continue to blend everything in the processor until smooth and creamy.
Pour hummus into a container and refrigerate for about 2 hours.
Before enjoying your hummus, drizzle a little bit of extra virgin olive oil on top and sprinkle with red pepper flakes.
Add pine nuts and dried parsley if desired.
If you’re not one for spice, then feel free to make do without the red pepper flakes. We highly recommend keeping them in though, because they add a nice kick to your creamy hummus.
Sugar: 1g
:
Calcium: 22mg
Calories: 198kcal
Carbohydrates: 6g
Fat: 20g
Fiber: 1g
Iron: 1mg
Potassium: 69mg
Protein: 1g
Saturated Fat: 3g
Sodium: 589mg
Vitamin A: 73IU
Vitamin C: 12mg
