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This chapter is from the book

Hummus

2 c. canned, no salt added garbanzo beans, rinsed and drained

4 T. lemon juice

2 T. water

4 T. tahini (sesame paste)

2 cloves garlic, chopped

1¼ t. extra-virgin olive oil

½ t. ground cumin

½ t. salt

additional water, as needed to adjust consistency

¼ c. fresh parsley, chopped

Place all the ingredients, except the water and parsley, in a blender or food processor. Process, until the mixture is smooth, occasionally stopping to scrape the sides of the work bowl. If the mixture is too thick, adjust with water, adding ¼ to 1 teaspoon at a time. Remove the hummus to a serving dish and garnish with chopped parsley. This hummus may be used as a dip for vegetables or with Baked Pita Triangles (page 75). Makes 4 cups, 12 servings.

Nutritional Information

Per serving

Calories: 84

Total Fat: 4g

Saturated Fat: <1g

% Calories from Fat: 46

Carbohydrates: 8g

Protein: 3g

Cholesterol: 0mg

Sodium: 105mg

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