Hummus is such a versatile spread that can be used as a dip for veggies, as a salad dressing (4 vegan Ways), as a sandwich spread. Although I'd like to use it different ways, I'm boring and tend to simply use it as a dip for my daily snack of cukes and carrots and celery. Here's a link to 12 Great Ways to Use Hummus. They're not all plant-based ways .. so use wisely :)
Prep Time: 10 min
- 2 x 15 oz cans of Chickpeas, well rinsed and drained
- 1/2 cup Flame-Roasted Red Peppers*
- 1 tbsp Minced Garlic
- 6 Sun-Dried Tomatoes (Plain dried, Whole Foods 365 brand)
- 1/4 cup Lemon/Lime Juice
- 2 cups Baby Spinach
- Salt to taste
- Water, as needed.
Pulse everything together in a food processor until smooth, adding more water as needed to make a smooth blend. Add salt after everything is blended well, taste testing with each addition. Add more lime juice if needed. Enjoy!!
My Assessment: I liked the smoky sweetness of sun-dried tomatoes, mixed in with the extra greens. Yum!
* I use a brand called Bella Famiglia Flame Roasted Red Peppers, which has no added oil. Make sure you're getting a product where the peppers are not preserved in Olive oil. This brand has whole red peppers, water, sea salt, sugar, wine vinegar and grape must. If you want to roast your own red peppers, here's how.
Total Fat 15.1 g; Carbohydrates 145.8 g; Dietary Fiber 31.3 g; Sugars 10.4 g; Protein 52.4 g