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Two 15½-ounce cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeño chile, seeded and coarsely chopped
1 scoop Macro Greens superfood powder
2 tablespoons tahini, plus 1½ teaspoons
¼ cup freshly squeezed lemon juice
Juice of 1 lime
1 teaspoon agave nectar
¼ cup coarsely chopped fresh cilantro
1½ teaspoons ground cumin
Pinch of cayenne pepper
½ teaspoon salt
1/3 cup extra-virgin olive oil


1. Place the garbanzo beans, garlic clove, jalapeño, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne pepper, Macro Greens and salt in a food processor. Blend until the mixture forms a smooth paste.
2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
3. Transfer the hummus to a bowl. Drizzle the remaining 1½ teaspoons of tahini over the top and serve. (Note: It can be stored in the refrigerator for up to 3 days.)