Easy Hummus Dip
Mark Boughton Photogrpahy / styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 5 mins
- Cook: 0 mins
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4cup tahini
- 2tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/2teaspoon salt
- Pinch of smoked paprika
- 1teaspoon extra-virgin olive oil
Instructions
- Place chickpeas, tahini, lemon juice, garlic and salt in the bowl of a food processor. Process until mixture forms a smooth paste. Spoon the hummus into a deep dish. Sprinkle paprika on top and drizzle with olive oil. Makes about 2 cups.
Recipe by Jennifer Perillo
Nutritional Info *per serving
- Glycemic Load 0
- Calories 120
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 350mg
- Potassium 55mg
- Carbohydrate 12g
- Fiber 3g
- Sugars 1g
- Protein 5g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 4%
- Calcium 2%
- Iron 6%
