Lemony Kale Hummus by jenna

8 10 258
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Lemony Kale Hummus by jenna
Health Highlights

Ingredients


1 can (15oz) Chickpeas, canned, drained
2 tbsp Extra virgin olive oil, garlic-infused
1 tsp Cumin
2 cup Kale (chopped)
2 tbsp Lemon juice
1/4 cup Water
1 pinch Salt and pepper (to taste)
1/2 cup Cream cheese, whipped

Instructions


  1. Drain and rinse chickpeas.
  2. Add all of the ingredients into a food processor fitted with a metal blade.
  3. Blend until smooth and creamy.
  4. FODMAPs limit serving to about 1/4 cup to keep to low FODMAP portion size (see below for additional info on prep).
  5. Optional: Serve with a little drizzle of garlic-infused oil on top and freshly ground pepper.

Notes:

Quick Tips:

  • Use as a dip with your favorite veggies sticks or use a spread in your sandwich or wraps! 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.

Nutrition Facts

Per Portion

Calories 258
Calories from fat 138
Calories from saturated fat 54
Total Fat 15.3 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.6 g
Cholesterol 23.6 mg
Sodium 340 mg
Potassium 279 mg
Total Carbohydrate 24.8 g
Dietary Fiber 8.3 g
Sugars 5.7 g
Protein 9.5 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 1.3

Energy sources


Pygal32%454.03053395302754147.8879787885338153%334.73913063615856270.1765668571615615%340.8771470350718116.4540588197925532%53%15%CarbohydratesFatProtein

Meal Type(s)

Appetizer
Snack




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