Lebanese Hummus

Servings: 4 

Hummus is one of the most versatile spreads in the world! The vegan dip can be paired with fresh vegetables, pita bread, or salads, used as a pasta sauce, or layered into sandwiches. With just a few simple ingredients, you can whip up this digestion-boosting recipe in just 5 minutes.



1 (15-oz.) can chickpeas, drained and rinsed
1 garlic clove, crushed
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons ground cumin
1 tablespoon extra-virgin olive oil



1. To make the hummus, place the chickpeas, tahini, garlic, lemon juice, and cumin into a blender and process into a smooth paste.
2. Place the hummus in a medium bowl. Add the garlic, tahini, lemon juice, and 1 tsp. of the cumin. Mix well.
3. Garnish with the remaining tsp. of cumin and drizzle the olive oil on top. Serve and enjoy!


NUTRITION • per one serving •

Calories 240 %
Total Fat 16g 21%
Saturated Fat 2.1g 11%
Polyunsaturated Fat 4.1g %
Monounsaturated Fat 8.6g %
Trans Fat 0g %
Cholesterol 0mg %
Sodium 230mg 10%
Total Carbohydrates 21g 8%
Dietary Fiber 4g 14%
Total Sugars 2.8g 1%
Protein 6g 12%
Vitamin A 0.2mcg 0%
Vitamin C 2mg 4%
Vitamin D 0mcg 0%
Potassium 216mg 4%
Calcium 89mg 6%
Iron 2.8mg 15%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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