Middle Eastern · Lunch
Whipped Chickpea Dip (Low-Calorie)
Whipped chickpea dip made by blending cooked chickpeas with tahini, lemon juice, garlic and olive oil until light and airy, then finished with paprika and parsley. Uses reduced oil and tahini compared to traditional hummus, served with fresh vegetable batons for scooping.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
350Calories
12.1gProtein
18.2gFat
37.4gCarbs
7.7gSugar
13gFiber
420mgSodium
0mgChol
2.5gSat Fat
651mgPotassium
107mgCalcium
3.8mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Drain cooked chickpeas in a fine sieve and rub between paper towels to loosen and remove thin skins.
2
Blitz
Add chickpeas, tahini, lemon juice, garlic, olive oil and cumin to a food processor; blend on high for 1 minute until thick and grainy.
3
Blitz
With processor running, stream ice water 1 tablespoon at a time, blending 2-3 minutes total until pale, smooth and fluffy.
4
Plate
Spoon dip onto a plate, swirl surface with a spoon, dust with smoked paprika and parsley, arrange vegetable sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1.3 cups cooked chickpeas
- 2 tbsp2 tbsp tahini
- 4 tbsp4 tbsp lemon juice
- 22 small clove garlic
- 4 tsp4 tsp olive oil
- 4-6 tbsp ice water, as needed
- 1/2 tsp1/2 tsp ground cumin
- 2 pinch2 pinch salt
- 2 pinch2 pinch smoked paprika, for garnish
- parsley, for garnish
- 7 oz200g mixed raw vegetable sticks (carrot, cucumber, bell pepper), for serving
