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Light Lemon Hummus

//Light Lemon Hummus

Light Lemon Hummus

October 1st is World Vegetarian today, and we all could probably get a little more plant-based in our diets. When you’ve had enough of chicken wings at football tailgates, this light hummus really does the trick. Great with pita chips or veggies as a dip, it even works great thinned down with a bit of water for a deliciously lemon-y salad dressing. It’s also an excellent source of protein to help keep your energy up. 

  • 1 can garbanzo beans (aka chickpeas) drained with extra juice reserved
  • 2 cloves garlic
  • 1/4 c. tahini
  • Juice of 1/2 lemon 
  • Salt to taste
  • 1/4 tsp. Paprika
  1. Combine all ingredients (except for paprika) in food processor, magic bullet, or other small blender container. (we used a convenient stick immersion blender)
  2. Mix well – adding in additional reserved chickpea juice if it gets too thick
  3. Transfer to serving dish – sprinkle with paprika

Being healthy never tasted so good,…or was so easy! For additional fun, you can eliminate the lemon and add 1/4 c roasted red peppers for a roasted red pepper hummus (garnish w/ red pepper flakes). Or, maybe try adding mango juice instead of lemon juice for a different spin. Or, add 4 cloves of roasted garlic to make a divine spread. The point is, it’s a blank canvas that you can easily make it your own!

2019-09-30T17:25:06+00:00 September 30th, 2019|0 Comments