Where’s the lemon? Well, we don’t grow lemons in Canada, so this hummus uses apple cider vinegar instead, creating a homegrown version of a traditional, heart-healthy vehicle for eating more vegetables and whole-grain crackers.
Makes 8 servings (2 cups)
One 19-oz can chickpeas, well-rinsed and well-drained
2 tbsp apple cider vinegar
1/4 cup tahini
2 cloves garlic
2 tbsp cold-pressed canola oil (if you only have regular, no worries)
3 tbsp water
1 large or 2 small roasted red peppers (Mairlyn uses bottled.)
1/8 tsp iodized salt
Dash of ground paprika
1. Combine chickpeas, vinegar, tahini, garlic, oil, water, red peppers, salt and paprika in a food processor, and pulse until smooth, scraping the bowl as needed. Let stand for at least 20 minutes before serving to meld flavours. Store leftovers in the fridge for up to 3 days.
Per serving (1/4 cup): 132 calories, 7.7 g fat, 0.8 g saturated fat, 0 g trans fat, 106 mg sodium, 7.2 g carbohydrates, 1.7 g fibre, 0.5 g sugar, 0 g added sugars, 2.7 g protein
Join the conversation