Hummus has grown in popularity as an appetizer in the past few years. Most people have probably tried it with cut veggies or wedges of warm pita bread. But have you thought of using it as an inexpensive source of protein for meals? This recipe, which doesn’t require you to have tahini on hand, is tasty and whips together in a food processor in minutes, and starting with a base of canned beans, it’s inexpensive too. Spread it on some whole wheat bread and top with sliced bell peppers and baby spinach for a crunchy, filling, delicious sandwich that’s easy on the wallet.
A generous helping of parsley gives this easy hummus a bright green color, but if the flavor of parsley isn’t your favorite, consider swapping in cilantro or basil instead. Either would place well with the rich garlic and lemon flavors, but if you go with basil, you might consider swapping the cumin with a little red pepper. Whatever flavors you love, it’s easy to make this dish your own.
Servings: 16 (20 G)
Prep Time: 5 min.
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 2 cloves garlic, chopped
- 2 Tbsp. lemon juice
- ½ tsp. cumin
- ½ cup chopped fresh parsley
- Process all ingredients together in a food processor or blender until smooth.