0.0 – 0 reviews • Vegetable
| Level: |
Easy |
| Total: |
10 min |
| Prep: |
10 min |
| Yield: |
10 to 12 servings |
| Level: |
Easy |
| Total: |
10 min |
| Prep: |
10 min |
| Yield: |
10 to 12 servings |
Ingredients
- Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
- 2/3 cup tahini (roasted, not raw)
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, mashed and then minced
- 1/2 teaspoon salt, plus more if needed
- Toasted pine nuts, for garnish
- Chopped fresh parsley, for garnish
- Carrots, cut into 2-inch strips, for serving
- Cucumbers, cut into 2-inch strips, for serving
- Bell peppers, cut into 2-inch strips, for serving
Instructions
- In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
- Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
267 |
| Total Fat |
16 g |
| Saturated Fat |
2 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
7 g |
| Sugar |
4 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
299 mg |
| Serving Size |
1 of 10 servings |
| Calories |
267 |
| Total Fat |
16 g |
| Saturated Fat |
2 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
7 g |
| Sugar |
4 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
299 mg |
