12 servings 0 Better Balance Bites/Blue Points
Calories 86 Fat 1.3g Sat. Fat 0.1g Protein 5.3g Carbs 14.1g Fiber 3.7g Sugars 2.7g
Ingredients
· 1/4 cup lemon juice (about 1 large lemon, if using fresh)
· 1 Tbsp minced garlic, about 3 cloves
· 3/4 tsp ground cumin
· 1/2 tsp salt
· 2 (15-ounce) can chickpeas
· 1/2 cup plain nonfat Greek yogurt
· 1/4 cup aquafaba (chickpea liquid) or water, plus more if the hummus is too thick
· Paprika and chopped parsley for serving (optional)
Directions
1. In the bowl of a food processor, process the chickpeas for a minute to break them up. Add in the lemon juice, garlic, cumin, salt, Greek yogurt, and aquafaba (or water). Process another minute or so. Scrape the sides and bottom of the bowl, then process until thick and smooth, 1 to 2 minutes. If the hummus is too thick or still has bits of chickpea, add a tablespoon or two of cold water or aquafaba until you reach the perfect consistency.
2. Taste and adjust seasonings as needed. Serve hummus with a sprinkle of paprika and parsley, if desired.
Notes
· This makes about 3 cups of hummus, making each serving about 1/4 cup.
· Store in an airtight container in the refrigerator up to one week.
· You can freeze this up to one month, but make sure you press plastic wrap directly on top of the hummus before sealing it in an airtight container.
· This recipe can easily be halved. For the garlic, use 1 1/2 tsp and for the cumin, use a rounded 1/4 tsp.
· You can add other flavorings as you like. Roasted red pepper, olives, or cayenne are great options, but choose whatever you like.
· Drizzle a bit of olive oil on top, if you’d like, to give it a more upscale presentation.
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