Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup sunflower sprouts (or any fresh herb of choice)
- Salt, to taste
- Water, as needed for texture
Instructions
- Gather all your ingredients needed for the hummus.
- In a food processor, combine chickpeas, tahini, minced garlic, olive oil, and fresh lemon juice. Blend until smooth, adding water as needed for desired texture.
- Adjust seasoning with salt and garnish the hummus with olive oil, chopped parsley, and sunflower sprouts.
- Serve alongside assorted bread, pita chips, or fresh vegetables for a delightful experience.
Notes
- Store hummus in an airtight container in the refrigerator for up to one week.
- This recipe is naturally gluten-free when paired with gluten-free serving options.
- Feel free to substitute tahini with almond butter or sunflower seed butter if needed.
- For a spicier version, add cayenne pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg