Recipe of the Week: Vegetable Hummus
I love a good hummus, and find it goes well with all kinds of foods such as burgers, chicken, vegetables, simple pasta recipes, salads, and bread.
The problem with many store-bought options, however, is they’re usually so damn high in fat (making it less attractive for proper meal planning).
Well, you can use this recipe from my cookbook Eat Green Get Lean to make your own fresh, delicious, and relatively low-calorie hummus. Enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
1/3 cup carrots, shredded
1/3 cup fresh parsley
1/4 cup scallions, sliced
1 1/2 cups cooked chickpeas (if canned, drained)
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a food processor or blender, add the carrots, parsley, and scallions and process until finely chopped.
Add the remaining ingredients and process until smooth, or desired consistency
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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