Skinny Hummus With Zero Tahini

• Produce

  • 1 15oz can Chickpeas, reduced sodium
  • 1 clove Garlic
  • 1 Lemon

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 pinch Cumin

• Other

  • (optional Black Pepper
  • 1/4 cup (reserved chickpea juice

Found on thekitchengirl.com

Description

Ingredients

• 1-15oz can Reduced Sodium Chickpeas (drain; reserve juice)
• 1/4 cup (reserved) Chickpea juice
• 1 Lemon (zested and juiced; save zest for garnish)
• 1 Tbsp Olive Oil
• 1 clove Garlic (grated; don’t use chunks)
• 1/4 tsp Salt
• pinch Cumin
• (optional) Black Pepper

Directions

• In a food processor container or blender, add CHICKPEAS, CHICKPEAS JUICE, LEMON JUICE, OLIVE OIL, GARLIC, SALT, CUMIN, and (optional) BLACK PEPPER.
• Pulse a few seconds to blend ingredients; remove lid and scrape sides with spatula to help ingredients blend more uniformly; add tiny amounts of reserved CHICKPEA JUICE if needed to thin the consistency.
• Increase blender to higher speed until desired consistency is reached (usually under 2 minutes)