Spend with Pennies · by Holly Nilsson★ 5.0 (20)
Hummus Recipe
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 9%
CARBS 14G30% OF CAL
4G FIBER0G ADDED2G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 13G63% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple no-cook chickpea dip made with tahini, lemon, and cumin. Creamy and savory, serve with pita bread and vegetables as an appetizer.
startermiddle easternbeans⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 ounces canned chickpeas (also known as garbanzo beans, drained and rinsed)
- 2 ½ tablespoons tahini
- 3 tablespoons olive oil
- 1 clove garlic (minced)
- ¼ teaspoon salt ( or to taste)
- ½ lemon (juiced, about 2 tablespoons)
- 1 teaspoon cumin
- olive oil (and parsley for garnish)
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 9%
CARBS 14G30% OF CAL
4G FIBER0G ADDED2G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 13G63% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 188mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 32mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.