1 Can of Chickpeas (Garbanzo Beans) 
1 - 1 1/2  tsp cumin (I use the seeds and grind them into powder in a coffee grinder)
3 large cloves of garlic, crushed
Juice from 3 lemons
Cayenne Pepper to taste (I usually use about 1 or 2 tsp)
Optional: 10 large Kalamata olives
Optional: 1 Tbsp Olive Oil

  1. Drain the chickpeas and keep about 1/4 cup of the juice, just in case. 
  2. Put the drained chickpeas, the garlic, cumin, Kalamata Olives, and part of the Cayenne pepper in a food processor, turn on the food processor and slowly add the lemon juice until the consistency of the hummus looks right - if you do not have enough lemon juice, then add the left over juice from the canned chickpeas - if you don't need the leftover juice - just discard it. 
  3. Run the food processor for about 5 minutes or until the hummus is the correct texture and consistency. 
  4. Sprinkle Cayenne pepper on top of the hummus to taste. 
  5. Optional: put a pool of olive oil on top of the hummus just before serving.
  6. Serve
Note: To improve the taste of the hummus, put it in the fridge for a day before serving it. 

This makes about a 1 1/2 cups

Nutrition Information (per Tbsp without oil) 
Calories: 27, Carbs: 4, Fat 1, Protein 1

No comments:

Post a Comment