Lemony Kale Hummus

Health Highlights

Ingredients

454 gm	Chickpeas, canned, low sodium (1 can (; ); (chickpeas))
2 tbsp	Extra virgin olive oil, garlic-infused
1 tbsp	Cumin
2 cup	Kale (baby; (or sub in chopped, kale leaves))
2 tbsp	Lemon juice (fresh; (about 1 lemon))
1/4 cup	Water
1/2 tsp	Salt and pepper (sea; to taste)

Drain and rinse garbanzo beans
Add all of the ingredients into food processor fit with metal blade.
Blend until smooth and creamy.
FODMAPs limit serving to about 1/4-1/3 cup to keep to low FODMAP portion size.
Serve with a little drizzle of garlic infused oil on top and freshly ground pepper.
(If not following the low FODMAP diet, you can substitute tahini for olive oil)
Be creative if you'd like and flavor to your taste, add more lemon, some chopped chives, dill or cilantro.

Calories 701

Calories from fat 356

Calories from saturated fat 46

Total Fat 40 g

Saturated Fat 5.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 8.0 g

Monounsaturated Fat 23 g

Cholesterol 0

Sodium 1325 mg

Potassium 1275 mg

Total Carbohydrate 72 g

Dietary Fiber 26.5 g

Sugars 14.0 g

Protein 27.4 g