This traditional Middle Eastern dip also makes a tasty spread on wraps and sandwiches in place of mayonnaise and mustard.


2 1/2 cups (serving size: 1/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 100
Caloriesfromfat 0.0 %
Fat 5.7 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 1.5 g
Protein 3.6 g
Carbohydrate 9.6 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 109 mg
Calcium 25 mg


1 (15.5-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, crushed
1/4 cup water
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt


1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/4 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.

for your toddler: Serve the hummus with wedges of soft whole-grain pita bread or tender raw vegetables like pea pods and cucumber halves or slightly steamed carrot sticks and broccoli florets. Spread the hummus on a whole-wheat tortilla wrap, and roll it into "pinwheel" bites.

Laura Zapalowski,

Cooking Light First Foods,

Oxmoor House

August 2010
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