This oil-free hummus recipe positions itself in the low-fat vegan, no salt category. It is made without tahini, and includes lemon, cumin, garlic, cilantro.
Servings 6 people
- 1 jalapeno pepper
- 10 oz garbanzo beans One can of beans minus the liquid
- 1 lemon
- 1 garlic clove
- 0.5 oz cilantro
- 1 tbsp cumin
- 1 tsp ground pepper
Strain the garbanzo beans and reserve the beans water in case you need it later.
Squeeze the lemon to extract its juice. Remove seeds from the jalapeno pepper and slice it.
Place the lemon juice and all other ingredients into a food mixer. Blend until ready. If the hummus is too thick, add a little bit of beans water that you saved from the can. Watch out not to make it too liquid, however.
Pair with fresh vegetables, bread slices and crackers, and serve immediately.
Calories: 89kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Sodium: 6mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 13.7mg | Calcium: 37mg | Iron: 2.2mg