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Lemon Pepper Hummus

Nutritional Information


Total Fat g

Cholesterol mg

Sodium mg

Total Carbohydrates g

Protein g

Pair cool, crunchy vegetables—like cucumber, carrots, and broccoli—with zesty hummus for a snack that’s as yummy as it is good for you.



Serving Size

1 bowl

Prep Time

15 minutes

Cook Time

0 minutes


  • ½ cup canned chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon fresh lemon zest
  • Pinch cayenne pepper
  • Pinch black pepper
  • Pinch cumin
  • Pinch sea salt
  • 1 cup raw cut vegetables (such as sliced cucumber, broccoli florets, and baby carrots)


  1. In a blender or food processor, puree chickpeas with tahini, garlic, lemon juice, zest, cayenne, black pepper, cumin, sea salt, and 2 tablespoons water until smooth. Serve with veggies.


Recipe: Cynthia Sass, M.P.H., R.D. Photo: George Karabotsos.

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