Oil-Free Spring Herb Hummus
This oil-free spring herb hummus showcases herbs like cilantro, parsley, and chives adn brings some color to the old stand-by! Fresh and bright, it's a perfect side kick to any meal.
Equipment
- Food Processor
Ingredients
- 1 cup chickpeas, cooked and rinsed well (see note)
- 1/4 cup water
- 1/4 tsp salt
- 1 large handful greens (about 1 cup): cilantro, parsley, chives, arugula
Instructions
- Process ingredients in a food processor. Scrape the sides down between pulses until you've found your desired consistency. I love mine really fine and smooth, so I repeat the scrape/process step a few times.
- Taste for seasoning (salt is so personal, right?).
- For Bright Line Eating™, measure 6 ounces of this hummus to equal your protein portion (as it doesn't have any fat added).
Notes
Note: I typically pressure-cook my own beans, but if you're strapped for time and want to use a can of beans, feel free. I've found that most 15 oz cans contain about 1.5 cups beans, and that's totally fine. You can still use the 1 cup of beans, or if you want to use the whole can, just adjust the salt to your taste at the end. It's a very forgiving template, and it will taste amazing both ways. Just remember to rinse canned beans very well.