I don’t know how many different hummus recipes I have made; honestly, I have lost count. I can never seem to find one that I really love. Inspired by those delicious falafels I made a couple weeks ago, I thought I would try the same recipe in hummus form. Not too shabby, a tad dry though; better as falafels but still delicious. Next time I might add a touch more olive oil and lemon juice; maybe another clove of garlic too. This is a bit of a thicker hummus; I kind of like it like that though.
I enjoy hummus with some crackers and/or veggies as a snack. Or sometimes I used it on sandwiches or just on toast; delicious!
19 oz can chickpeas, rinsed
6 baby carrots
3-4 cloves garlic
2 tsp lemon juice, or more to taste
1 tsp olive oil
1-2 tbsp cumin
.5-1 tbsp curry powder
1-2 tsp chipotle pepper powder (optional, spicy!)
1. Blend all ingredients in a food processor until smooth; a hand mixer works too.
I am not 100% sure on calories; though I can assume it would be similar to the falafels (minus the flour, baking soda, celery and green onion.) The calories below are only approximate per tablespoon.
Nutritional Information per 1 tbsp spicy cumin hummus (approx)
.5 grams of fat
5.2 grams of carbohydrates
1.1 grams of fiber
1.1 grams of protein