Shot Glass Apps: Hummus and Veggies
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 267
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 299
- Total: 10 min
- Prep: 10 min
Ingredients
Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
2 cloves garlic, mashed and then minced
1/2 teaspoon salt, plus more if needed
Toasted pine nuts, for garnish
Chopped fresh parsley, for garnish
Carrots, cut into 2-inch strips, for serving
Cucumbers, cut into 2-inch strips, for serving
Bell peppers, cut into 2-inch strips, for serving
Directions
- In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
- Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.