Creamy Hummus

recipe
This vegetarian appetizer served in the restaurant at Books and Books is made for garlic lovers. You can use less garlic if you prefer. Serve with pita wedges.

Yield:

4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 34
Caloriesfromfat 40 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.6 g
Protein 1.2 g
Carbohydrate 4.3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 69 mg
Calcium 8 mg

Ingredients

3/4 cup water
1/2 cup tahini (sesame-seed paste)
6 garlic cloves, peeled
6 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Preparation

Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.

Note:

December 2002
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