Creamy Hummus

Yield: 4 cups (serving size: 1 Tbsp.)
Source: Cooking Light Magazine, December 2002
CL Comments: 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.
Amy's Comments: Fabulous!!! Super easy to put together and a great low cal snack. This will become a standard in our house. It's really garlicy, so if you like less garlic, don't use as many cloves. Also, you can have 2 servings and still stay at 1 point!

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

INSTRUCTIONS:

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

NUTRITIONAL INFO:

Healthy Units: 1 per serving
CALORIES 34(40% from fat); FAT 1.5g (sat 0.2g,mono 0.6g,poly 0.6g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 69mg; FIBER 0.9g; IRON 0.3mg; CARBOHYDRATE 4.3g

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