Hummus is full of protein and fiber that keep you feeling full and help your digestion. It also has healthy fats from the sesame seeds in tahini.
It doesn’t have bad fats or cholesterol, so it’s good for your heart. Plant-based source of protein, which is great for vegetarians and vegans. Plus, it’s versatile and can be eaten with veggies, crackers, or bread for a nutritious snack or meal. Overall, it’s a tasty and healthy choice!
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Hummus Ingredients:
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed.
- 2 tablespoons tahini
- Juice of 1 lime
- 3 small clove garlic
- Small handful of fresh cilantro leaves
- Salt, to taste
- 2 tablespoons olive oil
- Water, as needed
EQUIPMENT NEEDED
- MAGIC BULLET BLENDER
- Measuring Cups and Spoons
- Can Opener
- Spatula or Rubber Scraper
- Storage Container
- Add chickpeas, tahini, lime juice, garlic, cilantro leaves, a pinch of salt, and olive oil to a food processor.
- Blend until smooth, scraping down the sides of the bowl to ensure it’s all blended.
- If the mixture is too thick, add water, 1 tablespoon at a time, until your desired thickness is reached.
- Taste and adjust seasoning with more salt or lime juice if needed.
- Transfer to a serving bowl.
- Optional garnishes: drizzle with a little olive oil, lemon, lime, fresh cilantro or a sprinkle of paprika!
- Serve with pita bread, fresh vegetables, or as a spread for sandwiches or wraps.
Lime and Cilantro Hummus
Ingredients
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed.
- 2 tablespoons tahini
- Juice of 1 lime
- 3 small clove garlic
- Small handful of fresh cilantro leaves
- Salt, to taste
- 2 tablespoons olive oil
- Water, as needed
Instructions
- Add chickpeas, tahini, lime juice, garlic, cilantro leaves, a pinch of salt, and olive oil to a food processor.
- Blend until smooth, scraping down the sides of the bowl to ensure it's all blended.
- If the mixture is too thick, add water, 1 tablespoon at a time, until your desired consistency is reached.
- Taste and adjust seasoning with more salt or lime juice if needed.
- Transfer to a serving bowl.
- Optional garnishes: drizzle with a little olive oil, lemon, lime, fresh cilantro, or a sprinkle of paprika!
- Serve with pita bread, fresh vegetables, or as a spread for sandwiches or wraps.
Notes
To customize the flavor of the hummus recipe, consider these options:
- Spices: Experiment with adding different spices such as cumin, paprika, or cayenne pepper to give the hummus a unique flavor profile.
- Roasted Vegetables: Blend in roasted red peppers, roasted garlic, or caramelized onions to add depth and sweetness to the hummus.
- Herbs: Introduce fresh herbs like basil, parsley, or mint for a refreshing and aromatic twist.
- Nuts and Seeds: Try incorporating toasted sesame seeds, pine nuts, or even a dollop of almond or peanut butter for richness and texture.
- Citrus Zest: Grate the zest of a lemon, lime, or orange into the hummus for a zesty, citrusy kick.
Nutrition Information:
Serving Size:
2 tbsAmount Per Serving: Calories: 70Total Fat: 4ggSaturated Fat: 0.5ggTrans Fat: 0gCholesterol: 0mgSodium: 120mgmgCarbohydrates: 6ggFiber: 2gSugar: 0.5gProtein: 2g
Nutrition Facts for Hummus
for a serving of hummus, typically around 2 tablespoons (30 grams):
- Calories: 70-80 kcal
- Total Fat: 4-6 grams
- Saturated Fat: 0.5-1 gram
- Trans Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 120-150 milligrams
- Total Carbohydrates: 6-8 grams
- Dietary Fiber: 2-3 grams
- Sugars: 0-1 gram
- Protein: 2-3 grams
Keep in mind that these values can vary depending on the specific ingredients and proportions used in the recipe. The nutritional content may be affected by any added toppings or garnishes.
Yield:
This Lime and Cilantro Hummus recipe yields approximately 2 to 2.5 cups of hummus. Remember that the exact yield may vary slightly depending on the specific ingredients and proportions used in the recipe.
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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