Hummus

I Hum, You Hum, We All Hum for Hummus

Course Appetizers and Snacks, Kitchen Basics, Side Dish

Cuisine Gluten Free, Vegetarian

Keyword Budget-friendly, Condiment, Dip, Easy, Fiber, High protein, Holiday, Kid-friendly, Make ahead, Party, Vegan

Cooking Method Blender, Food Processor

Condition Cancer, Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low FODMAP, Low Sodium, Nut Free, PCOS, Vegetarian

Servings

Ingredients

1-2 cloves garlic omit to make Low FODMAP friendly
1 19-oz can chickpeas half the liquid reserved
4 tbsp lemon juice
2 tbsp tahini
1 tsp salt
black pepper to taste
2 tbsp olive oil

Instructions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, and salt in blender. Blend until and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Notes

Homemade Hummus tip: Don’t be frightened by the tahini. Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine.

Make this Low FODMAP Friendly! Omit the garlic when making it!

Nutrition info is an estimate and may contain errors.

Nutrition