Description
I love making pesto, and I love making hummus. I have a few variations of either posted here, but now it's time that I combined my 2 favorite spreads and sauces together. The combination of roasted garlic, toasted pine nuts, and cheese pairs perfectly with the chickpeas and lemon juice. It's also higher in protein from the cottage cheese, which also makes it super creamy.
Check out some of my other flavors of hummus as well! They're all either contain either low or no oil, making them lower in fat and calories than traditional. I have plenty of differnent flavors coming from various spices, roasted vegetables, differnet nut and seed butters, and even different beans:
Check out some of my other flavors of hummus as well! They're all either contain either low or no oil, making them lower in fat and calories than traditional. I have plenty of differnent flavors coming from various spices, roasted vegetables, differnet nut and seed butters, and even different beans:
- Classic Tahini Hummus
- Creamy Pesto Hummus
- Roasted Red Pepper Hummus
- 'Cheesy' Garlic Hummus
- Golden Sweet Potato Hummus
- Mediterranean Roasted Eggplant Hummus
- Creamy Roasted Beet Hummus
- Lemony Taco Inspired Hummus
Time
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cost
Total Cost:
Cost per Serving:
$0.20
Ingredients
Serving(s)
Roasted Garlic
- 1 head Garlic, fresh
Toasted Nuts
- 1/4 cup Pine nuts
Hummus
- 8 oz Frozen spinach, thawed
- 15.5 oz can, rinsed Chickpeas, drained and rinsed
- 1/4 cup Lemon juice
- 1/4 cup Grated parmesan cheese
- 1 tbsp Balsamic vinegar
- 1 tbsp Nutritional yeast
- 1 cup Nonfat cottage cheese
- 1 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper, ground
Instructions
Cook Mode Off: Prevents screen dimming
- Slice the top off the garlic, lightly coat in oil, wrap in aluminum foil, and air fry at 400F for 25 minutes, or until soft and caramelized, but not burned. You could also roast in the oven for 45 minutes. Allow to cool before squeezing the garlic into a food processor. Alternatively, you can use raw garlic, but reduce to only about 2 cloves instead of the whole bulb
- Meanwhile, in a small pan, toast the nuts over medium heat for about 3 minutes, or until they start to brown lightly. Add to the food processor
- To your food processor, combine together the garlic, nuts, spinach, (drained and rinsed) chickpeas, lemon juice, grated cheese, vinegar, and nutritional yeast. Blend until everything is fully chopped
- Add in the cottage cheese, and blend until smooth. Blend in your spices, season with salt to taste, and transfer to an airtight container to store in the fridge
Nutrition Facts
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Calories: 34
Servings: 30
Serving Size: 2 tbsp (30 g)Calories: 34
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Total Fat: 1.2g (2 %)
Saturated Fat: 0.3g (1 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.2g
Cholesterol: 1mg (0 %)
Sodium: 108mg (5 %)
Total Carbohydrate: 3.6g (1 %)
Fiber: 0.9g (3 %)
Net Carbs: 2.7g
Total Sugar: 0.7g
Added Sugar: 0.0g (0 %)
Protein: 2.4g (5 %)
Total Fat: 1.2g (2 %)
Saturated Fat: 0.3g (1 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.2g
Cholesterol: 1mg (0 %)
Sodium: 108mg (5 %)
Total Carbohydrate: 3.6g (1 %)
Fiber: 0.9g (3 %)
Net Carbs: 2.7g
Total Sugar: 0.7g
Added Sugar: 0.0g (0 %)
Protein: 2.4g (5 %)
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Vitamin B12: 1.16mcg (48 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 33mg (3 %)
Iron: 0.33mg (2 %)
Magnesium: 12mg (3 %)
Potassium: 66mg (1 %)
------------------------------------------Vitamin B12: 1.16mcg (48 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 33mg (3 %)
Iron: 0.33mg (2 %)
Magnesium: 12mg (3 %)
Potassium: 66mg (1 %)
Glycemic Index:
26.3
Glycemic Load:
0.7