Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 60
Calories from Fat 59 (99%)
Amount Per Serving %DIV
Total Fat 6.6g 10%
Saturated Fat 0.9g 5%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.2mg 0%
Potassium 1.6mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
This hummus is creamy and smooth.  It can be served as dip, and in some cases I have used it as a healthy sandwich spread as alternative to mayonnaise.
Prep time
24 hr 20 min
Cook time
2 hr 10 min
Ready In
26 hr 30 min


Serves Tool

Serves To:USMetric
2   lemons, juiced
2 Clove(clv)  garlic, sliced
2/3 Cup(c)  tahini paste
4   flat leaf parsley sprigs, to garnish
3/4 Cup(c)  chickpeas, dried
2 Tablespoon(T)  olive oil
1 Pinch(pn)  cayenne pepper
1 Pinch(pn)  salt, to taste
1 Teaspoon(t)  extra olive oil, for sprinkling
1 Pinch(pn)  black pepper, ground, to taste


Place the chickpeas in a large bowl with plenty of cold water and soak them overnight.  Thoroughly rinse and drain the chickpeas, then place them in a large pan and cover with fresh water.  Bring to the boil and boil rapidly for 10 minutes.  Reduce the heat and simmer gently for 1 1/2 to 2 hours until soft.  Drain the chickpeas in a colander, then puree in a food processor until they form a smooth paste.  Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend until creamy, scraping the mixture down from the sides of the bowl.  Season the puree with plenty of salt and ground black pepper and transfer to a serving dish.  Sprinkle with a little olive oil and cayenne pepper, and garnish with a few parsley sprigs.  Serve with pita bread and/or vegetable sticks.

Additional notes

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Garlic Lemon Hummus
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