Hummus is a popular dish throughout the Middle East and Mediterranean. It is a great source of iron and vitamin C, making it ideal for vegetarians, especially vegans. It also offers plenty of protein, fiber, and healthy monounsaturated fats.
INGREDIENTS | SERVES 6
- 1 lemon
- ¼ bunch fresh parsley
- 1 cup chickpeas (or other type of white bean), cooked
- ½ bulb roasted garlic
- 2 teaspoons extra-virgin olive oil
- 1 to 2 tablespoons tahini paste
- Freshly cracked black pepper, to taste
- Kosher salt or sea salt, to taste (optional)
Zest and juice the lemon. Chop the parsley.
In a blender, purée the cooked chickpeas, then add the garlic, lemon zest, and juice. Continue to purée until the mixture is thoroughly combined.
Drizzle in the olive oil in a stream while continuing to purée until all the oil is incorporated and the mixture is smooth. Remove the mixture from the blender and season with salt and pepper. Adjust seasonings to taste.
Before serving, sprinkle with chopped parsley.
PER SERVING: Calories: 143 | Fat: 3 g | Protein: 7 g | Sodium: 10 mg | Fiber: 6 g | Carbohydrate: 22 g