Enjoy this easy-to-make hummus. The grilled onions add extra flavor and make this a dangerously good dip for cut veggies, whole wheat pita or atop a fresh salad. Ingredients:
1 large onion, sliced thickly
¼ teaspoon olive oil
¼ teaspoon sea salt
2 cups cooked chickpeas, rinsed and drained
½ cup sunflower seeds
4 tablespoons lemon juice
1 clove garlic
2 tablespoons olive oil
3 tablespoons parsley
2 tablespoons water
Instructions:
1. Coat onion slices lightly with olive oil, and sprinkle with sea salt.
2. Spread on grill and cook 7-10 minutes; flip and cook approximately 5 more minutes until softening and beginning to caramelize.
3. Combine chickpeas, sunflower seeds, lemon juice, garlic, olive oil, parsley, salt, pepper, and 1 tablespoon water in food processor or blender; puree until smooth.
4. Add grilled onions and continue to process until smooth.
5. Add extra water if necessary to thin.
1. Coat onion slices lightly with olive oil, and sprinkle with sea salt.
2. Spread on grill and cook 7-10 minutes; flip and cook approximately 5 more minutes until softening and beginning to caramelize.
3. Combine chickpeas, sunflower seeds, lemon juice, garlic, olive oil, parsley, salt, pepper, and 1 tablespoon water in food processor or blender; puree until smooth.
4. Add grilled onions and continue to process until smooth.
5. Add extra water if necessary to thin.
Nutrition Info Per Serving: (1/3 cup): 190 calories, 11 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 125 mg sodium, 17 g total carbohydrate, 5 g dietary fiber, 4 g
*Recipe provided by by Cleveland Clinic
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