2 cans low sodium garbanzo beans
3 TBS olive oil
3-4 TBS cumin
2 tsp garlic powder
Fresh cracked pepper
1 Lemon- juiced
Finely chooped: red onion, cilantro
Pinch garlic powder
1 lemon, squeezed
1/2 jalapeno, diced
A dash of salt
For this you will want the reduced sodium cans of garbanzo beans because you will be using the liquid from the can (this is how we avoid using too much fat). If you are using a food processor you don’t need as much liquid; if you are using a blender you may need a little more to get things going.
In a food processor, add 1 full can with all the liquid.
Drain the other can (save the juice in a cup or bowl in case you need it) and add it to the processor. I usually process it a little before adding the other ingredients.
Then add the rest of the ingredients and process until it is smooth.
Taste it and adjust seasonings to your liking. I usually end up adding more cumin. I just love it in this.
Create a veggie plate with carrots, tomatoes, celery, cucumber, yellow summer squash, and whole wheat pita bread. You could also add a variety of bell pepper, snow peas, and olives. I garnished the hummus with some paprika and a little olive oil.
Remove the avocado from it's skin and seed. Put into a small bowl and lightly smash. It's okay if it's still al little chunky at this point!
In a food processor, add the peas and blend until completely smooth. Transfer this mixture to the avocado bowl.
Add the remaining ingredients to the bowl and smash until you've reached your desired consistency! If you like it smoother, smash for a little longer!
Serve with crackers, chips or carrots and cucumbers!
Feel like spicing it up? Add 1/4 finely chopped jalapeño for an extra kick!