2 1/2 servings / 40 mins
Prep 5 min / Cook 35 min
Ingredients
- 1 can (15-oz/426 mL) no salt added chickpeas, rinsed and drained
- 4 large hard-boiled eggs, divided
- 3 tbsp (45 mL) canola oil
- 3 medium garlic cloves, peeled
- 1 medium chipotle chili pepper (packed in adobo sauce)
- 3 tbsp (45 mL) fresh lemon juice
- 1/2 tsp (2 mL) ground cumin
- 1/4 cup (50 mL) chopped cilantro, divided
- 1/3 cup (75 mL) water
Directions
- In food processor, combine chickpeas, 3 hard-boiled eggs, canola oil, garlic, pepper, lemon juice, cumin and all but 1 tbsp (15 mL) cilantro. Purée until smooth, adding up to 1/3 cup (75 mL) water for desired consistency.
- In shallow serving bowl, add hummus. Slice remaining egg into wedges and garnish with remaining 1 tbsp (15 mL) cilantro.
Nutritional info per serving : 3 tbsp (45 mL)
- Calories 80
- Protein 4 g
- Total Fat 5 g
Saturated Fat 1 g
Cholesterol 60 mg - Carbohydrates 5 g
Fibre 1 g
Sugars 0 g
Added sugar 0 g - Sodium 35 mg
- Potassium 78 mg
