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Lemon-Lime Hummus


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Description

A fresh and zest hummus recipe


Ingredients

Scale
  • 3 large cloves fresh garlic, chopped
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon chili powder
  • 2 cups cooked chickpeas, or 1 (15 ounce) can, rinsed and drained
  • 1/3 cup fresh lemon juice
  • 1/3 fresh lime juice
  • 1/3 cup tahini
  • 4 tablespoon extra-virgin olive oil
  • 14 tablespoons unsweetened almond milk (or other milk of choice)
  • lemon and lime zest, for garnish, if desired

Instructions

  1. Place all ingredients except milk in a food processor.  Process until smooth, and then add the milk, one tablespoon at a time, until the hummus reaches your desired consistently.  Alternatively, you can use the bean-cooking liquid or liquid from the can to thin the hummus.  I tried milk this time and loved the results.  Transfer to a bowl and top with a little lemon and lime zest, if desired.

Notes

Adapted from Cooking the Whole Foods Way by Christina Pirello

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 291
  • Sugar: 4.9g
  • Sodium: 23mg
  • Fat: 14.9g
  • Carbohydrates: 29.8g
  • Protein: 12.7g