Hummus Recipe

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This Middle Eastern chickpea dip contains tahini, a sesame seed paste. It can be found in the international section of your grocery.
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Update Servings
  • 1 can (15 ounces) chickpeas
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, coarsely chopped
  • 1/4 teaspoon salt
  • 3/4 teaspoon McCormick® Cumin, Ground
  • 1/8 teaspoon McCormick® Red Pepper, Ground
10 mins
1. Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, tahini, lemon juice, garlic, cumin, salt and red pepper in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth. Store in airtight container in refrigerator up to 2 days.

2. To serve, drizzle hummus with olive oil and garnish with chopped green onions, chopped olives or chopped tomato, if desired. Serve with warm pita wedges or pita chips.
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(15 ounces) chickpeas
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Nutrition (per serving)
Calories: 42 Calories
Fat: 2 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 4 Grams
Sodium: 101 Milligrams
Fiber: 1 Grams

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