Love salty creamy rich hummus? Me too! On everything! Good thing I married a GREEK!
It’s hard to stop at a 2 Tablespoon serving, but the amount of sodium and fat in traditionally prepared homemade and store-bought hummus really adds up. So, I concocted this healthier low sodium low fat version so I can eat a larger serving without the guilt…stress and cortisol are never good for a flat tummy either! We cut nearly half the fat and over half of the sodium when compared with Sabra Hummus, which also uses non-traditional ingredients and preservatives: soybean oil, citric acid and potassium sorbate. Yuck!
Thankfully, Byron’s whole family approves of our hummus!
As always, please use organic ingredients for YOUR health!
2x 15 oz cans of organic garbanzo beans + reserve juice from 1 can.
Juice from 1 large fresh lemon, about 1/4 cup
3 Tbsp tahini
2 Tbsp olive oil
2 cloves garlic
2 tsp freshly grated pepper
½ tsp cumin
¼ tsp cayenne
¼ tsp grated sea salt
Pour one can of garbanzos and its juice into high-speed blender (love our BlendTec!) or food processor. Drain second can and add to blender, along with lemon juice, tahini paste, olive oil, garlic, grated pepper, cayenne, cumin and sea salt. Pulse a few times to get it started then blend 3 minutes or until smooth.
Serve with veggies: broccoli, celery, carrots, peppers. Great snack balancing fiber and minerals with protein. Miles beyond the pita bread typically served with hummus. Ask for veggie slices at the restaurant as well. No restaurant has refused me yet! Spread on a gluten free tortilla and top with spinach, peppers and lean meat for a delicious wrap. Try the same with our Gluten Free Pizza Dough.
SPICE IT UP! Gradually increase cayenne to 1 tsp if you want to feel the burn!
Here’s your nutrition info per 2Tbsp hummus.