Italian Hummus
This low-fat Italian Vegan Hummus is delicious on sandwiches, in wraps, or served with fresh vegetables and pita bread. It's completely oil and tahini-free, so the calories and fat per serving are very low.
Servings: 4 servings
Calories: 92kcal
Ingredients
- 1- 15 oz can chickpeas or 1-1/2 cup fresh cooked
- 1/4 cup veggie broth or water
- 1 tablespoon balsamic vinegar
- 1-2 cloves garlic
- 2 tablespoons cilantro I used fresh cilantro
- 1/2 teaspoon basil dry
- 1/2 teaspoon oregano dry
- 1/2 teaspoon smoked paprika
- 1 tsp salt or to taste
Instructions
- If using canned chickpeas, drain and rinse in a colander to help remove salt and preservatives.
- Combine all ingredients in a blender or food processor and blend into a smooth paste. Stop to scrape down the sides of the blender when necessary.
- Serve immediately or place in an airtight bowl and chill several hours or overnight to allow flavors to blend. Serve with fresh-cut vegetables, pita bread, or on sandwiches like my ultimate veggie hummus sandwich.
Video
Notes
Tips & Suggestions:
Storage- This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator.
Freezing- Hummus freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container.
It's best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting.
It's best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting.
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Sodium: 228mg | Fiber: 4g | Sugar: 3g