Canadian-style hummus

We don’t grow lemons in Canada, so this hummus uses apple cider vinegar instead.


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.

Canadian-style hummus

Makes 8 servings (2 cups)

Ingredients:

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

Method:

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

Courtesy Mairlyn Smith
mairlynsmith.com
@MairlynSmith

Join the conversation

What do you think?

0 comments

Please read our commenting policies

Hide the conversation