I made this hummus on a whim because I wanted a healthy snack for my work week. This hummus I call Vampire hummus for two reasons.
- Your breath will scare off vampires
- I made it after midnight on a Monday night because clearly I needed to do this instead of sleep… (I wonder about myself sometimes).
If you are not a garlic fan, this hummus is probably not for you, however you can omit the garlic and go with the rest of the ingredients! I just love garlic in my hummus and feel like it is not a true hummus without it.
As I went to make this, I realized I threw out my tahini when I moved into my new apartment. Major fail. Tahini comes in a huge jar and I use a Tablespoon of it about once a month. Super annoying to buy a big thing of it huh?
So instead of wasting money, do this little trick instead. Sesame seed oil and sunflower seeds! If you don’t have sunflower seeds use peanuts or peanut butter. It creates the buttery consistency of the tahini. All tahini is anyway is ground up sesame seeds, so the combination together works perfect. Or maybe you have a huge thing of sesame seeds in your cabinet? I do not.
For this recipe you will need:
- 1- 14oz can of garbanzo beans (chickpeas)
- 1 cup of freshly washed and chopped spinach
- 2 Tablespoons of extra virgin olive oil
- 1 clove of fresh garlic
- 1 teaspoon of sesame seed oil
- 1 Tablespoon of sunflower seeds
- 1/4 cup of water
Makes 8 servings.
Combine all ingredients in a blender or food processor (minus the water). Slowly stream in the water with the blender on to make the hummus a smooth consistency.
Sorry no pics of the blender! I didn’t think I would post this one 🙂
I paired mine with cucumber slices and baby carrots. Don’t you just love dipping? I do!
Nutrition facts: 85.5 calories, 5.5 grams of fat, 6.8 grams of carbs, 3 grams of protein.
Don’t let the fat grams scare you, they are delicious, healthy fats your body needs! It will keep you full longer too 🙂
XOXO With a Cherry On Top,
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