Hummus

platter with hummus and veggies

Serves:

6

Fruits and Vegetables: ¼ cup per serving

Ingredients

  • 1 (15.5 oz) can garbanzo beans (chickpeas), drained and rinsed
  • 1 small garlic clove, minced
  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon sugar
  • ½ teaspoon cumin, ground
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon salt (optional)

Directions

  1. Puree beans, garlic, olive oil, and lemon juice in a blender or food processor, or mash together using a masher or fork.
  2. Add sugar, cumin, pepper, and salt. Blend until smooth, about 2 minutes.
  3. Transfer to a bowl, cover, and chill for at least 1 hour before serving.
  4. Serve with whole-wheat crackers or slices of washed green and red peppers, cucumbers, carrots, celery, and tomatoes.
Tips
  • Add ¼ cup tahini (sesame seed paste) for a richer flavor and texture.
  • For a vegetarian sandwich, spread hummus in a pita pocket and fill with fresh vegetables.