Directions:
- Put all of the ingredients except for the chickpeas in a blender.
- Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
- For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
- PER SERVING (1/8th of recipe, 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.05 Kcal (235 kJ) | ||
| Calories from fat | 24.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 209.35mg | 9% | |
| Potassium | 134.8mg | 3% | |
| Total Carbs | 6.1g | 2% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.5 Kcal (458 kJ) | ||
| Calories from fat | 47.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 4% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 409.01mg | 9% | |
| Potassium | 263.37mg | 3% | |
| Total Carbs | 11.92g | 2% | |
| Sugars | 2.2g | 4% | |
| Dietary Fiber | 3.8g | 8% | |
| Protein | 4.41g | 5% | |
| Vitamin C | 7.8mg | 7% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 65.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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