Cilantro Lime Hummus

My favorite hummus recipe by far! Super light and citrusy, a great summer dip. Place all ingredients in a food processor and that’s it! Enjoy with plantain chips, grain-free chips, or veggies.

Kombu seaweed, which contains enzymes that break down gas-causing compounds. This should make them easier to digest.

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Yield: 3 cups

Author: Michelle Reynoso

Cook time: 20 MinTotal time: 20 Min

My favorite hummus recipe by far! Super light and citrusy, a great summer dip.

Ingredients

2c pressure cooked or canned* chickpeas
1/2c tahini
2 limes, juiced
1c cilantro
1 tbsp olive oil
2 large cloves of garlic
1 tsp cumin
S + P to taste

Instructions

Pressure Cooked ChickpeasHummus

Soak 1 cup of dry chickpeas in salted water for 6-8hrs or overnight.
Strain and place in a pressure cooker.
Cover with 2 cups of water
Add an inch piece of kombu + 2-3 garlic cloves (optional)
Pressure cook on high for 12-15min. The longer they've soaked the less they need to be cooked.
Quick release when timer goes off.

Hummus

Strain chickpeas, reserving a bit of the cooking liquid to add as needed
Place all ingredients in a food processor or blender until smooth, adding reserved liquid if necessary.
serve with cut veggies, gf crackers, or as a salad dressing.

Notes:

* when buying canned chickpeas look for BPA-free cans or BPA-free tetra paks. My favorite brand of canned beans is Eden Foods since they pressure cook their beans with kombu.

Calories

478.47

Fat (grams)

29.00

Sat. Fat (grams)

3.96

Carbs (grams)

45.04

Fiber (grams)

12.16

Net carbs

32.88