Looking for a healthy dip or spread for your sandwiches? This hummus is packed with flavor and is low calorie so it won’t sabotage your gym efforts.
By Robin Runner
- 5 cloves garlic, peeled
- 2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
- 4 tbl of fresh lime juice
- ½ tsp salt
- ½ c or so of good olive oil
- 1 c of fresh cilantro leaves
- 1 jalapeño, stem removed
- In your food processor, place the cloves of garlic and pulse until finely chopped. Then add the beans, lime juice and salt. Puree for about 1-2 minutes. It will look like a chunky oatmeal texture. Then through the spout, finely pour a stream of the olive oil. This will blend with the bean mixture and make a smoother, hummus type texture. Then add the jalapeño & cilantro and pulse again until incorporated.
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.