Happy-Hour Hummus

It's a quick snack to make before dinner. Throw all the ingredients into a food processor, give it a whirl, and presto–you've bought yourself an hour to make a meal. Healthy dippers include baby carrots, radishes, jicama, and sugar snap peas.

Yield: Serves 13 (serving size: 1/4 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.6g
  • Carbohydrate: 7.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 151mg
  • Calcium: 14mg

Ingredients

  • 5 tablespoons water
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini (roasted sesame seed paste)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 garlic clove, crushed
  • 1/2 teaspoon paprika (optional)
  • Fresh chopped flat-leaf parsley (optional)
  • 1 tablespoon pine nuts, toasted (optional)

Preparation

  1. 1. Place first 7 ingredients in a food processor; process until smooth, scraping sides as necessary. Spoon hummus into a bowl. Sprinkle with paprika, parsley, and pine nuts, if desired.
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