Description
It’s super easy to make hummus. All the ingredients are added to a food processor until you get the consistency you like and … done!
Make sure you include a good source of protein for lunch such as hummus or any other bean spreads. You can use them in a sandwich topped with avocado slices and sprouts or a wrap filled with raw or roasted veggies.
Ingredients
Scale
- 400 g organic cooked and still warm garbanzo beans
- 3 tbsp organic tahini
- 1 or 2 garlic cloves
- Juice of organic 2 lemons or limes (or 1 of each)
- 1/2 tsp Salt or to taste
- 1/3 cup EVOO (Cold press Extra Virgin Olive Oil or high quality)
- optional (cumin seeds, Spanish paprika)
Instructions
- Add all ingredients but the oil to a food processor.
- While running, pour in the oil slowly until it becomes a smooth paste.
- Once you find the consistency you like, serve it in a bowl and a drizzle of olive oil and a dash of paprika.
Notes
For storing leftover hummus I usually keep them in a small mason jar and store it in the fridge for up to 3 days.
Nutrition
- Serving Size: 8
- Calories: 208
- Sugar: 2.7g
- Sodium: 153mg
- Fat: 15g
- Carbohydrates: 16g
- Fiber: 4.4g
- Protein: 5.5g
Keywords: Chickpeas, hummus, recipe