Hummus

Author: Canadian Living

Your child is much more likely to eat apples, celery or carrots at lunch if you include a dip such as this hummus. Add some pita triangles for dipping too.

  • Portion size 500 servings
  • Credits : Eat Right For Life: Spring 2004

Ingredients

  • 1 can chickpea drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 2 cloves garlic chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon each salt and pepper

Method

In food processor, pur?chickpeas. Add lemon juice, olive oil, tahini, garlic, cumin, salt and pepper; blend, adding a little water to thin if desired. Scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hummus

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