A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.
Original recipe makes 5 cups
2 (15.5 ounce) cans garbanzo beans, drained
4 tablespoons lemon juice
6 cloves garlic, peeled and crushed
3 tablespoons tahini
1/4 teaspoon crushed red pepper
- Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.
Calories: 34 kcal
Carbohydrates: 5.5 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 1.1 g
Protein: 1.3 g
Sodium: 67 mg