Diabetic Cooking

Vegetable-Topped Hummus



  • 1 can (about 15 ounces) chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 3/4 teaspoon salt
  • 1 tomato, finely chopped
  • 2 green onions, finely chopped
  • 2 tablespoons chopped fresh parsley
  • Pita bread or assorted crackers (optional)


Combine chickpeas, tahini, lemon juice, garlic, and salt in food processor or blender; process until smooth.

Combine tomato, green onions, and parsley in small bowl; gently toss to combine.

Spoon hummus into serving bowl; top with tomato mixture. Serve with pita bread or assorted crackers, if desired.

Note: For a gluten-free, dairy-free, egg-free, nut-free, soy-free snack, serve hummus with carrot and celery sticks, bell pepper strips, and cucumber slices.

Yield: 8 servings.

Serving size: 6 tablespoons hummus.

Nutrition Facts Per Serving:
Calories: 75 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 369 mg, Fiber: 3 g

Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.

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