We don’t have store bought salad dressings or dips in our house. I can’t remember the last time I dipped anything in ranch. I usually subject myself to plain, raw veggies at lunch for a couple of days before my body is like, “Screw that!” and I grab some chips to go along with my turkey sandwich.
My point is, lunches at our house suck! Ashton always complains that we have nothing easy and convenient to eat besides leftovers. Since we both try to incorporate vegetables into our meals, lunch typically includes raw carrots, cucumbers, cherry tomatoes, snap peas or whatever other raw vegetable we have. I basically just force them down because I know they’re good for me, but I don’t really enjoy them.
So I started thinking of different things we could dip the veggies in. I obviously wanted something healthy that had a bit of protein in it. If you didn’t already know, I’m OBSESSED with vinegar and love balsamic vinegar on salads but wanted something thicker than a runny dressing. Then it came to me:
This hummus is amazing. It literally takes 5 minutes and 8 ingredients and is the perfect veggie and pita chip dipper. The zing from the vinegar and lemon juice is perfect. I can’t stop eating this stuff.
Throw all the ingredients into the Best Food Processor you can find, and blend until smooth. That’s it!!! Seriously you guys, give this a try and let me know how you like it by rating it below.
5-Minute Zesty Balsamic Hummus
NUTRITION FACTS (per 2 tbsp serving) Calories: 83 Total Fat: 4.7g Saturated Fat: 0.6g Polyunsaturated Fat: 1g Monounsaturated Fat: 2.9g Cholesterol: 0mg Sodium: 227mg Potassium: 70.5mg Total Carbohydrates: 8.8g Dietary Fiber: 1.7g Sugars: 0g Protein: 2.1g
- 1 15oz can garbanzo beans
- 1 clove garlic
- 2 tbsp sesame seeds
- 1 tbsp lemon juice, fresh squeezed
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 3/4 tsp sea salt
- 1/2 tsp cumin
- Step 1 Put all ingredients into a food processor and blend on high until smooth, scraping down the sides as you go, about 5 minutes.
- Step 2 Store in an airtight container in the fridge for 1-2 weeks.