| 10 | 10 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 4 large egg | Egg, hard boiled (divided) |
| 3 tbsp | Canola oil |
| 3 clove(s) | Garlic (peeled) |
| 1 chile | Chipotle chiles in adobo sauce |
| 3 tbsp | Lemon juice |
| 1/2 tsp | Cumin |
| 1/2 tsp | Salt |
| 1/4 cup | Cilantro (coriander) (divided) |
| 1/3 cup | Water |
1. In food processor, combine chickpeas, 3 hard-boiled eggs, canola oil, garlic, pepper, lemon juice, cumin, salt and all but 1 tbsp (15 mL) cilantro.
2. Purée until smooth, adding up to 1/3 cup (75 mL) water for desired consistency.
3. In shallow serving bowl, add hummus.
4. Slice remaining egg into wedges and garnish with remaining 1 tbsp (15 mL) cilantro.
Hard Boiled Eggs:
Chickpeas
are an important source of plant-based protein and are high in fibre!
Eggs
are a great source of protein and contain important B vitamins!
| Meat Alternative | 0.5 |
| Vegetables | 0.5 |
