Creamy Hummus

The fiber, complex carbs, and protein in the chickpeas combined with heart-healthy olive oil are what make hummus such a perfect snack food. Serve with warm whole-wheat pita bread triangles or cut-up vegetables.

Yield: 8 servings (serving size: about 1/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 3.5g
  • Carbohydrate: 11.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 151mg
  • Calcium: 27mg


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


  1. 1. Drop garlic through food chute with processor on; process 15 seconds or until minced. Add tahini and remaining ingredients; process 30 seconds or until smooth, scraping sides occasionally.
  3. Young Chefs can:
  4. Pour chickpeas in colander to drain and rinse
  5. Add measured ingredients to food processor
  7. Older Chefs can:
  8. Measure tahini and lemon juice
  9. Drop garlic in food chute with adult supervision
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