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Cucumber Hummus


2 cups chickpeas (rinsed and drained)
2 sprigs fresh Dill (washed, stems removed)
½ cucumber (washed, skin on, roughly chopped)
½ tsp salt
2 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp tahini
1 small garlic clove

Put all the ingredients in a food processor or blender and pulse/ blend until smooth, scraping down the sides if needed.
Scoop into a small bowl and serve with raw vegetables or whole grain crackers.

Makes 8 servings
Serving Size: ~ ¼ cup

Calories 91
Fat 4.8g
Saturated Fat 0.5g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 0.0mg
Sodium 183mg
Potassium 50.1mg
Carbohydrate 11.8g
Fiber 3.9g
Sugar 0.5g
Protein 3.8g

Modified from www.veganfamilyrecipes.com


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