Healthy Edge Hummus
Healthy Edge Hummus MAKES APPROXIMATELY 2-3 CUPS
INGREDIENTS
DIRECTIONS
TIPS
2 large cloves garlic, peeled 1 tsp. sea salt ¼ cup fresh lemon juice 2 cups fresh or canned low-sodium chickpeas (garbanzo beans), drained and rinsed 1/3 cup tahini (sesame paste) ¼ cup water (as needed to create creamy paste) Pinch of ground paprika 1 Tbsp. parsley, minced 2 Tbsp. organic feta cheese, crumbled (optional) 1. Add chickpeas, tahini, garlic, sea salt, and lemon juice in a food processor. Add water and blend until smooth. 2. Transfer to a serving bowl. Sprinkle with paprika and parsley. Sprinkle with feta cheese (if using). The hummus can be refrigerated, covered, for up to 1 week. It can be served chilled or at room temperature. Making your own hummus is a cleaner and healthier way to enjoy it. Many store bought brands have a lot of added oils and preservatives. Add tomatoes, cucumber, green onions and olives on top of hummus for added flavor.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
2 large cloves garlic, peeled 1 tsp. sea salt ¼ cup fresh lemon juice 2 cups fresh or canned low-sodium chickpeas (garbanzo beans), drained and rinsed 1/3 cup tahini (sesame paste) ¼ cup water (as needed to create creamy paste) Pinch of ground paprika 1 Tbsp. parsley, minced 2 Tbsp. organic feta cheese, crumbled (optional) 1. Add chickpeas, tahini, garlic, sea salt, and lemon juice in a food processor. Add water and blend until smooth. 2. Transfer to a serving bowl. Sprinkle with paprika and parsley. Sprinkle with feta cheese (if using). The hummus can be refrigerated, covered, for up to 1 week. It can be served chilled or at room temperature. Making your own hummus is a cleaner and healthier way to enjoy it. Many store bought brands have a lot of added oils and preservatives. Add tomatoes, cucumber, green onions and olives on top of hummus for added flavor.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
