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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Good and Healthy Hummus
Yield: 6 to 8 side-dish servings (1-3/4 cups)
Prep
15 mins
Ingredients
- 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup tahini (sesame seed paste)
- 1/2 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 4 cloves garlic, peeled
- 1/4 teaspoon salt
- 1/8 - 1/4 teaspoon cayenne pepper
- 1/4 - 1/2 cup water
- Halved or quartered grape tomatoes (optional)
- Fresh chives, cut up (optional)
- Extra-virgin olive oil (optional)
- Cayenne pepper (optional)
- Dippers: cracker bread, Belgian endive or baby bok choy leaves, bias-sliced cucumbers
Directions
1. In a food processor, combine chickpeas, tahini, lemon peel, lemon juice, garlic, salt, and 1/8 to 1/4 teaspoon cayenne pepper. Cover and blend or process until smooth adding enough water to bring to desired consistency. Spoon into a serving bowl.
2. Refrigerate up to 48 hours. Top with cherry tomatoes, chives, a small drizzle of olive oil, a sprinkle of additional cayenne pepper, and your choice of dippers. Makes 6 to 8 side-dish servings (1-3/4 cups).
Nutrition Facts
(Good and Healthy Hummus)
- cal. (kcal) 149,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 20,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 4,
- pro. (g) 5,
- vit. A (IU) 49,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- sodium (mg) 313,
- Potassium (mg) 186,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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