Nutmeg Notebook Hummus

Nutmeg Notebook

A delicious, slightly nutty flavored dip perfect for an appetizer, snack or part of a lunch with whole wheat pita bread, pita chips, crudités or spread on a whole wheat wrap or flat bread.


  • 1 15 ounce can chickpeas (Garbanzo beans), low sodium, drained and rinsed
  • 2-3 Tablespoons lemon juice (start with 2 and add a third if desired)
  • 2 Tablespoons tahini (can be found in health food stores, Whole Foods and some grocery stores)
  • 6 Tablespoons water
  • 1/2  teaspoon salt
  • 1 small garlic clove, minced (1/4 – 1/2 teaspoon)
  • 1/2- 1 teaspoon ground cumin (start with 1/2 t and add more if needed)
  • pinch of cayenne pepper

1. Put all of the ingredients in a food processor or a powerful blender (I use my Blendtec), scrape down the sides when needed. Process until the mixture is creamy smooth.

2. Transfer mixture to a serving bowl, cover and chill until ready to serve.

Yield: about 1 3/4 cups

Nutritional Information 

Serving Size 1/4 cup

Per Serving; 89 Calories, 3 g Fat, 12 Carbs, 4.4 g Protein, 3.6 g Fiber, 200 mg Sodium

A Nutmeg Notebook recipe.


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  1. Liz J says:

    I think hummus is a must for all women over 40, it holds many health benefits and it’s really easy to prepare.

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