Serve this hummus as a dip with vegetables, such as baby carrots or cucumbers; with pita bread, whole grain crackers, or gluten free crackers, or even make hummus and veggie sandwiches for lunch!
Prep Time
5 minutes
Cook Time
3 minutes
Makes
2 cups (8 servings)
Ingredients
- 1 can of chickpeas- no added salt, rinsed, and drained
- ¼ cup lemon juice
- 1 clove garlic, chopped
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ cup tahini
- 1 tbsp extra virgin olive oil
- 3 tablespoons of ice water (add more for a smoother texture)
Preparation
- Add all ingredients into a blender
- Turn the blender on high for 30 seconds to 1 minute
- Garnish with parsley, olive oil, or paprika
- Store in container in fridge for up to 5 days
Nutrition Information
Serving Size: 1/4 cup
Calories: 66 kcal, Fat: 6 g, Sat fat: 0.9 g, Protein: 1.6 g, Carbohydrates: 1.8 g, Fiber: 0.7g (2%), Sodium: 152 mg
