Lemony Kale Hummus ( Copy )

Health Highlights

Ingredients

1 can (15oz)	Chickpeas, canned, drained (can use bean of your choice)
2 tbsp	Extra virgin olive oil, garlic-infused
1 tsp	Cumin
2 cup	Kale (chopped, or greens of your choice)
2 tbsp	Lemon juice (about 1 lemon)
1/4 cup	Water
1 pinch	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 210

Calories from fat 97

Calories from saturated fat 11.2

Total Fat 10.8 g

Saturated Fat 1.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 5.6 g

Cholesterol 0

Sodium 255 mg

Potassium 279 mg

Total Carbohydrate 23.8 g

Dietary Fiber 8.3 g

Sugars 4.8 g

Protein 8.6 g

Meat Alternative	0.6
Vegetables	1.3