Sunday, January 17, 2010

Hummus (No nuts, No seeds)

I created this version for those sensitive to nuts and seeds. My kids love this on pizza.

15 ounces (2 cups) garbanzo beans
1/4 cup bean butter
2 tablespoons lemon juice
1 teaspoon garlic powder
1 small pinch sea salt
1 pinch cayenne, or chili powder of choice (optional)
1 pinch of paprika (optional)
2 teaspoons of spice of choice (chopped jalapenos, roasted red peppers, Italian seasoning)
  1. Wash and drain garbanzo beans.
  2. Pour drained garbanzo beans into bowl of food processor or blender; grind into fine paste.
  3. Add bean butter, lemon juice, garlic powder, sea salt, cayenne, paprika, and spices of choice; pulse
    to combine.
Refrigerate in airtight container up to 3 days.
Serve as spread on crackers or bread, or as a dip for fresh vegetables or chips.

Servings: 1-1/2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None

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