I always keep a batch of this oil free hummus on hand in the refrigerator for snacking through the week. Smear some hummus on wide strips of fresh bell peppers, carrots sticks, broccoli florets, cauliflower florets, and slices of cucumber for a super quick snack.
1 – 19-ounce can garbanzo beans, rinsed and drained
3 tbsp sunflower seed butter
3 cloves garlic, minced
1/4 cup lemon juice
1 tsp ground cumin
1 tsp gluten free soy sauce
2 tbsp water or vegetable broth
1/4 tsp Cajun seasoning (optional)
Using a food processor, add the garbanzo beans, sunflower seed butter and Cajun seasoning (if using). Puree a minute or two, then add lemon juice, cumin, garlic, soy sauce, and vegetable broth. Puree until smooth, anywhere between 5 to 10 minutes. Spoon the hummus into a serving bowl, cover and refrigerate for 1 hour to blend flavours, then enjoy.
Customize by adding one or more of the following:
1/2 roasted and chopped red bell pepper
1/2 cup fresh spinach
Makes 1 1/2 cups