Makes 4 servings
SERVING SIZE: ⅓ cup
PER SERVING: Calories 170; Total Fat 10 g (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 3 g); Protein 7 g; Carb 16 g; Fiber 5 g; Cholesterol 0 mg; Sodium 430 mg; Total Sugar 3 g (Added Sugar 0 g)
EXCELLENT SOURCE OF: fiber, manganese, vitamin B6
GOOD SOURCE OF: copper, phosphorous, protein, thiamine
1 small garlic clove, minced
½ teaspoon salt
1 (15-ounce) can low-sodium chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1. Using the broad side of a knife blade, mash together the garlic and salt to form a paste. Place the garlic paste in a food processor. Add the chickpeas to the food processor along with the tahini, lemon juice, olive oil, and 3 tablespoons of water and process until smooth. The hummus will keep in an airtight container in the refrigerator for up to 4 days.