I love hummus, however, most of the time it is laden with an excessive amount of olive oil or extra ingredients that take away the great flavor of the beans, garlic and seasoning. This is a plant-based recipe, with the removal of the olive oil and substituting corn chips with an assortment of sliced vegetables or baked whole wheat tortillas, making it not only delicious, but extremely healthy. I also love to top of the hummus with my Pico de Gallo recipe for a refreshing alternative. Hummus is also a great replacement for mayonnaise as a sandwich spread or an addition to a lunch wrap for added protein and flavor.
Ingredients
2 cans butter or chick peas, rinsed and drained
4 cloves garlic
1 Tablespoon finely chopped Italian parsley
2 Tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons Bragg Liquid Aminos
1/4 cup vegetable broth
Preparation
In a Cuisinart combine all ingredients to desired texture. Serve with a crudites of fresh vegetables or baked whole wheat pita chips.
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