Most associate hummus with garbanzo beans, I use cannellini. For whatever reason, my digestive system favors them over any other white bean. And avocado. I know. Travesty. But who am I to argue?
Hummus is the universal food.
Dips. Wraps. Burgers.
Perfect substitute for mayo which I discovered while making a salmon salad -- think tuna fish sandwich.
That's for my next recipe.
My spicy hummus recipe is quick and easy. Four ingredients. Less than ten minutes. Cost is low. Why buy premade? You know who made it and when. You know the ingredients.
You don't have to use garlic infused olive oil but it does amplify the flavors. And really why not?
Drain the beans.
I use my little food chopper.
Always. Always. Always taste.
Everyone's palette is different. We love spicy but others may not. We love garlic but others may want to ease back on it. My goal is to set a foundation and people make the recipe their own.
My husband loves broccoli and red pepper slices or with pita bread. I eat it alongside my salmon filet with a spinach salad. The options are endless.
1 can of cannellini beans
2 tablespoons of garlic infused olive oil
1 tablespoon of Mrs. Renfro's Green Salsa
1/2 - 1 tablespoon of CampMix (garlic, onion, black pepper, salt, celery salt, and white pepper)
In the food processor add the beans, oil, salsa, and seasonings. Puree setting until all is blended. Taste. Add more salsa or seasonings if so desired.
Use immediately or refrigerate.
It's not zero carbs but it's also not horrid carbs. I could think of worse carbs to consume.
This recipe is soy-free. Vegetarian-friendly. Low-cholesterol food. High in protein, magnesium, and fiber.
Products used in this recipe