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photo Hummus Recipe | Say Mmm


This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.This recipe goes with White Bean and Roasted Garlic Hummus, Feta-Baked Hummus, Spicy Red Pepper Hummus
3 Servings -
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Servings:3  | Calories:533 | Total Fat:23g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 3g
15 %
Total Carb 67g
22 %
Fiber 18g
72 %
Sugars 23g
Cholesterol 0mg
0 %
Sodium 666mg
28 %
Protein 18g
36 %
57% Beans
25% Tahini
15% Extra-virgin olive oil
1% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 (15.5 ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions : View recipe directions on
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