Low carb hummus
This awesome hummus is made with edamame beans instead of chickpeas. Not only is it lower in carbs, but it's also way higher in protein. The perfect dairy-free condiment that tastes great with any grilled meat, fish, or vegetarian option.
- 8 oz. (1½ cups) 230 g (350 ml) edamame, cooked without the pods
- 3 tbsp 3 tbsp water
- 1 1 garlic clove, mincedgarlic cloves, minced
- 2 tbsp 2 tbsp tahini (sesame paste)
- ½ ½ lemon, juicelemons, juice
- salt and ground black pepper
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Making low carb simple
- Put all ingredients for the hummus in a food processor and mix until smooth. Alternatively, put the ingredients in a bowl and use a hand mixer. Taste and add more salt or water if needed. Enjoy!
And not the other way around.
That is incorrect information for cooked chickpeas (the only way they are consumed). The higher protein amount is for 100 grams of uncooked chickpeas. When cooked, chickpeas absorb a lot of water, which increases their volume and decreases their protein concentration. Canned chickpeas are also cooked. Hummus uses cooked chickpeas (whether canned or fresh), which contain about 9 grams of protein per cup. Normally a recipe nutrition information is based on the raw weight of a food but in this case, we do specify cooked chickpeas.
The USDA entry for cooked chickpeas: https://fdc.nal.usda.gov/fdc-app.html#/food-details/173756/nutrients.