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Hearty Homemade Hummus

Yield: 5–6 servings

Related recipes: Appetizers, Beans and Grains, Citrus, Corn-Free, Dairy-Free, Egg-Free, Garlic, Herbs, Main Dishes, Middle Eastern, PCC Natural Markets, Sauces and Spreads, Side Dishes, Soy, Vegan, Vegetarian

Ingredients

1 1/2 cups (275g) cooked garbanzo beans, or 1 15-ounce (425-g) can

4 ounces (115g) silken tofu, well-drained

1/4 cup (10g) parsley, chopped

5 Tbsp (75mL) lemon juice

1 Tbsp (15mL) lime juice

1–2 cloves fresh garlic

1 Tbsp (15mL) olive oil

1/3 cup (80g) sesame tahini

1 1/2 tsp (9g) sea salt*

Cumin and paprika to taste

Directions

Blend all ingredients in a food processor until desired consistency is achieved. Garnish with a dash of paprika on top. Serve warm or chilled.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Recipe by Julie Negrin

Nutrition Facts
Calories: 180
Total Fat: 14g (Saturated Fat 2g)
Cholesterol: 0mg
Sodium: 710mg
Total Carbohydrate: 12g (Dietary Fiber 4g, Sugars 1g)
Protein: 7g
(analyzed for 5 servings)