Spicy Watermelon Hummus
What if you could have a delicious snack and it was good for you, too? Well, you can. This hummus is packed with anti-inflammatory and antioxidant goodies, while being low-fat, low-calorie and the best hummus you have ever tasted! It also makes a great sandwich spread or topping for bruschetta. Extra virgin olive oil is the best to use here, since it is a good source of healthy fat and antioxidants.
- 1 large garlic clove
- 2 heaping tablespoons diced red onion
- 1/4 cup chopped fresh parsley
- 1/3 cup watermelon juice (liquify watermelon in a blender)
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon lemon peel
- 1/4 teaspoon each: ground cumin, coriander, ground ginger, paprika, and turmeric
- 1 15-ounce can chickpeas (garbanzo beans), drained and washed.
- dash salt & pepper to taste
- 1/4 cup diced watermelon
- dash parsley sprigs
1. Mince garlic in a food processor. Add onion and parsley and blend until fully minced. Add rest of ingredients and blend until smooth.
2. Refrigerate for at least half an hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs. Serve with pita bread, baked chips, or baby carrots.
Makes 1 1/2 cups.
Serving size: 1 tablespoon
Calories per serving: 37
Fat per serving: 1g
Saturated fat per serving: 0.2g
Fiber per serving: 1.2g
Folate per serving: 32mcg
Potassium per serving: 64mg
Sodium per serving: 1.75mg