Not Just Any Old Hummus
Not Just Any Old Hummus could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 98 calories, 4g of protein, and 5g of fat each. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 362 would say it hit the spot. It works well as a middl eastern side dish. It is brought to you by Simply Sugar and Gluten Free. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic, plain yogurt, tahini, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Clean Eating Sun Dried Tomato And Olive Hummus (Pizza Hummus), How to Make Ultra Smooth Homemade Hummus…or The Hummus Dreams Are Made Of), and Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing.
Servings: 8
Ingredients:
1 (15 ounce) can of chickpeas (garbanzo beans) drained
pinch of cayenne pepper
½ teaspoon cumin
1 medium clove of garlic, grated on a microplane
3 tablespoons of freshly squeezed lemon juice
¼ cup low-fat, plain yogurt
¾ teaspoon freshly ground sea salt
¼ cup tahini
¼ cup water
Equipment:
food processor
bowl
microplane
Cooking instruction summary:
Place all ingredients in the bowl of a food processor fitted with a steel blade. Process until smooth, about 45 seconds, stopping to scrape bowl down as needed.Place in a bowl, cover, and refrigerate for at least 4 hours but preferably overnight. Serve with crudités (veggie sticks) or gluten-free crackers.Note: I like to use a microplane to grate my garlic right over the bowl of the food processor. This saves time, avoids any big chunks, and is much easier than squeezing garlic through a press.
Step by step:
1. Place all ingredients in the bowl of a food processor fitted with a steel blade. Process until smooth, about 45 seconds, stopping to scrape bowl down as needed.
2. Place in a bowl, cover, and refrigerate for at least 4 hours but preferably overnight.
3. Serve with crudités (veggie sticks) or gluten-free crackers.Note: I like to use a microplane to grate my garlic right over the bowl of the food processor. This saves time, avoids any big chunks, and is much easier than squeezing garlic through a press.
Nutrition Information:
covered percent of daily need
