Ingredients10 m servings 26 cals
- Blend garbanzo beans, garlic, serrano peppers, sun-dried tomatoes, and cumin in a blender on low until smooth, 30 seconds to 1 minute.
- Cook's Notes:
- Grab a pita chip, carrot, or green pepper and test it out. You're looking for a consistency that's easy to dip and won't run. Think: "thin peanut butter" and you'll be good to go.
- If you need to thicken your creation, grab some more chickpeas. If you need to thin, use some of the drained liquid you saved from earlier. Try not to use water because it will likely take away from the flavor.
- If you think you'll want to back off of the spiciness a bit, use one serrano pepper.
- Safety note: During prep time, don't touch your eyes - especially when handling the serranos. Pepper induced tears will ruin any appetizer and these peppers are typically pretty hot.
Per Serving: 26 calories; 0.2 g fat; 5 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 62 mg sodium. Full nutrition
ReviewsRead all reviews 5
A quick and tasty hummus! Not made like a traditional hummus (which usually has ingredients such as olive oil, lemon, tahini), but that makes this hummus low fat and low calorie! Bonus! I love...
Good, simple and healthy blender version without special shopping - e.g. for tahini. The SD tomatoes are a nice twist, and I'd note my favorite store brand has some other "non-classic" varietie...
This time around I added a half a teaspoon of salt and another helping of cumin and it is even better than the first time, I would say a bit richer.