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Stanford Health Care

Lite Hummus Dip

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  1 ¼ Cups 

Per Serving (2 Tbsp):  50 Calories, 2g Fat(<1 g Sat. Fat), 7g Carbohydrates, 2g Protein, 2g Fiber, 195mg Sodium

NOTE:  This recipe is NOT OK for those on the LMD (Low Microbial Diet).

Ingredients:

1 can (15 oz.) chick peas, rinsed and drained

1-2 cloves finely minced garlic (or to taste)

1 Tbsp. sesame tahini

6-8 Tbsp. reduced sodium vegetable broth or water

1-2 Tbsp. fresh lemon juice

½ tsp. extra virgin olive oil

Salt and freshly ground black pepper, to taste

Hot pepper sauce (optional)

Paprika

Cooking Directions:

  1. In blender or food processor, place peas, garlic, tahini, broth or water, lemon juice and oil. Blend on high speed until mixture is smooth. Add salt, pepper and hot pepper sauce to taste, if desired.
  2. Pour mixture into serving bowl. Dust lightly with paprika.
  3. Serve with cut-up raw vegetables and pita bread. 

Recipe from: American Institute for Cancer Research; Health-e-Recipes 6/5/07