Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.

Recipe by Cooking Light November 1999

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Becky Luigart-Stayner

Recipe Summary

Yield:
3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.

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Nutrition Facts

121 calories; calories from fat 15%; fat 2g; saturated fat 0.3g; mono fat 0.6g; poly fat 0.9g; protein 4.7g; carbohydrates 21.2g; fiber 1.3g; cholesterol 0mg; iron 1.4mg; sodium 263mg; calcium 45mg.
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