When practicing a vegan diet, it is essential that you find protein sources that work for you. This lemon garlic hummus is a simple and flavourful recipe that I like to incorporate into so many of my meals. In just half a cup of chickpeas, you consume 19.5 grams of protein!
Prep Time: ~ 5 min Cook Time: ~ 25 min Total Time: ~ 30 min
- 1 Can Drained & Rinsed Chickpeas (2 Cups)
- 1/2 Cup Grape Seed Oil
- 1 Bulb of Garlic
- Pinch of Table Salt & Pepper
- 1 Lemon Squeezed
- 1 Teaspoon Himalayan Salt
You Will Need:
- Food Processor
- Baking Sheet
- Sheet of Tinfoil
Step 1: Preheat oven to 350°F. Drain and rinse chickpeas in a strainer, and empty into food processor. Add oil and blend until contents are somewhat smooth.
Step 2: Slice off the top of your garlic and place on a sheet of tinfoil facing upward. Lightly drizzle grape seed oil on openings, and sprinkle with salt and pepper.
Step 3: Wrap garlic in tinfoil, folding sides upwards and pinching at the top to close any openings. Place on baking sheet and bake for 25 minutes.
Step 4: Squeeze one whole lemon into a separate bowl. I used a fork to insert into each lemon half and twisted until I had gotten a majority of the juice out. Be sure to sift through the juice to remove any seeds. Add juice to the food processor and blend.
Step 5: Once garlic has finished baking, remove from the oven and unwrap the tinfoil. Your garlic bulb should be browned (and smell amazing). Let sit for a minute or so to cool down before handling.
Step 6: Carefully open up the bulb and remove each clove; they should pop out fairly easily without you having to pull off layers of the skin. Just be sure to remove any skins before adding your garlic to the processor.
Step 7: Add Himalayan salt and blend until smooth. Feel free to add more salt or other herbs and spices depending on your personal preference!
Hummus is a great source of vegan protein! I like to add it to wraps, sandwiches, on stir-fries, with crackers or cut up veggies!