Garlic Hummus with Lentil Chips
July 29, 2016
Homemade hummus has a deep, rich flavor that puts store-bought versions to shame. With the zip of garlic and Tabasco, this recipe is a winner!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 5 mins
- Yields: 8 servings
Directions
1Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until lightly browned, 1-1/2 to 2 minutes. Transfer the garlic and any oil in the pan to a small bowl and let cool for 2 minutes.
2Combine the chickpeas, tahini, lemon zest, lemon juice, Tabasco sauce, water, and the garlic and oil in a food processor and process to a puree.
3Transfer to a bowl and stir in the salt. For a slightly thinner consistency, stir in additional 1-2 tablespoons of water. Serve with lentil chips.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015