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Creamy Hummus

Yield 4 cups (serving size: 1 tablespoon)
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.

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

Nutrition 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

How to Make It

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