Creamy Hummus

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

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Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 40%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.2g
  • Carbohydrate: 4.3g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 69mg
  • Calcium: 8mg

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

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