5 Servings (about 1/4 cup/serving)
1 (15-ounce) can chickpeas, rinsed and drained (save some of the liquid)
2 cloves garlic, chopped
2 tablespoons freshly squeezed lemon juice
1 tsp Bragg Liquid Aminos or low-sodium tamari
2 Tbsp vegetable broth or water
1. Heat chickpeas in a little of the liquid from the can in the microwave for about 2 minutes.
2. Blend all ingredients using a high speed blender or food processor until it forms a thick paste. Add more water if needed for desired consistency.
3. Serve chilled or at room temperature.
Store in the refrigerator for 3-5 days or freeze for up to 6 months.
Nutrition: About 1/4 cup / Calories 78 / Total Fat 1.3 g / Saturated Fat 0.1g / Cholesterol 0 mg / Sodium 189 mg / Carbohydrates 13.1 g / Fiber 3.4 g / Sugar 2.3 g / Added Sugar 0 g / Protein 4.0 g
Adapted from: https://www.thespruceeats.com/low-fat-hummus-recipe-vegan-3376943