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Sun-Dried Tomato Hummus

Recipe Summary

Preparation time: 2 hours, 15 minutes

Number of servings: 8


    • 2 cans (15 oz) chickpeas, rinsed and drained
    • 1/3 cup fat-free yogurt
    • 1/4 cup tahini (sesame seed paste)
    • 3 garlic cloves
    • 1/2 cup sun-dried tomato, chopped
    • 1 tsp oregano leaves, dried
    • 2 tsp lemon juice


Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth. Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.

Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.

Nutrition Facts
Sun-Dried Tomato Hummus
Serving Size 1/8 of recipe 
Amount Per Serving 
Calories 160 Calories from Fat 50
% Daily Value (DV)* 
Total Fat 5g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 1g
Protein 8g  
Vitamin A 2%
Vitamin C 6%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 1
Meat 0
Fruit 0
Vegetable 0
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.