Garlic Hummus
This oil-free garlic hummus is for anyone who love garlic and hummus with a bit of kick. This delicious dip or spread goes beautifully with fresh and grilled veggies, like Grilled Eggplant with Hummus and Tomatoes, as well as crispy Oven-Baked Tortilla Chips.
Servings: 8
Calories: 110kcal
Equipment
- 1 high speed blender (or food processor)
Ingredients
- 1 15- ounce 425 grams can low sodium (or no salt added) chickpeas
- ½ cup 118 ml liquid from the can of chickpeas (or water from the boil)
- 2 garlic cloves chopped
- ¼ cup 59 ml lemon juice
- ⅓ cup 30 ml sesame tahini
- ½ tsp 2.8 grams cayenne pepper
- 1 tsp 5.7 grams ground cumin
- salt to taste I used ½ tsp salt
Instructions
- Drain and measure about ½ cup (118 ml) of the liquid from the canned chickpeas, discarding the remaining liquid.
- Put drained chickpeas and ½ cup (118 ml) of the liquid along with the remaining ingredients into a high-speed blender and blend until creamy.
- Salt to taste and serve with raw veggies or Oven Baked Tortilla Chips.
Notes
- Garlic Adjustment: If you want a milder garlic flavor, use roasted garlic: Wrap 4 peeled cloves of garlic in foil and bake for 30 to 35 minutes at 375°F (190°C) or until soft. Remove, cool to room temperature, and add to the blender.
- Leftovers/Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 188mg | Potassium: 140mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
