Hummus can be a great snack food, or a healthy addition to a wrap or sandwich. Store-bought versions tend to be a bit higher in fat and sodium, and making your own is SO easy! You can mix and match different flavors to experiment too.
Also check out my Coconut Curry Hummus, Almond Hummus, and Jalapeño Cilantro Hummus.
For meal and snack ideas, click to see my Mediterranean Six Layer Dip, Veggie, Hummus, and Wild Rice Freezer Burritos, and Hummus-Stuffed Deviled Eggs.
And now for one of my new favorite hummus recipes:
Lemon Pepperoncini Hummus
Makes 2 cups
1 can no salt added garbanzo beans, drained and rinsed
2 Tbsp tahini
1/3 cup chopped white onion
3/4 cup pickled pepperoncini peppers
Juice and zest from one lemon
1 Tbsp good quality olive oil, Pomora is my go-to
1/2 tsp salt
Dash ground white pepper
Combine all ingredients in a food processor. Mix until a smooth puree is formed.
Refrigerate for up to 5 days, covered. When serving, garnish with pepperoncini pepper rings.
Nutrition Info per 1/4 cup: 67 calories, 4 g fat, 3 g protein, 9 g carbohydrates, 3 g fiber, 170 mg sodium
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