Hummus with Veggie Dippers

Adapted from: Gourmet, August 1994                         Servings: 16

Category: Dressing/Spread                                           Prep time: 15 minutes



2 garlic cloves, minced and mashed to a paste with a pinch of salt

16-19 oz can chick-peas, rinsed and drained

⅓ cup well-stirred tahini (sesame seed paste)

2 Tablespoons fresh lemon juice

2 Tablespoons olive oil

1 teaspoon ground cumin

3 Tablespoons water

3 Tablespoons minced parsley leaves



In a food processor, blend garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side until smooth.  Add water, parsley, and pepper to taste until just combined. Hummus may be made 2 days ahead and chilled.  Makes about 2 cups.

Serve each portion with 2 broccoli florets, 2 cauliflower florets, 3 baby carrots, and 2 celery strips for dipping.


Nutritional Facts Per Serving

Serving Size: 2 tablespoons

Sugar:Fiber = 1:1.5

Mono:Sat = 5:1

Calories: 70

Carbohydrates (g): 12

Fat (g): 3

Cholesterol (mg): 0

Protein (g): 3

Sodium (mg): 150


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