Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 65.2
Total Fat 1.8 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 128.4 mg
Potassium 150.4 mg
Total Carbohydrate 11.2 g
Dietary Fiber 2.9 g
Sugars 0.2 g
Protein 3.6 g
Vitamin A 1.2 %
Vitamin B-12 0.0 %
Vitamin B-6 1.0 %
Vitamin C 6.4 %
Vitamin D 0.0 %
Vitamin E 0.3 %
Calcium 3.5 %
Copper 1.8 %
Folate 0.7 %
Iron 6.7 %
Magnesium 0.6 %
Manganese 2.1 %
Niacin 0.7 %
Pantothenic Acid 0.3 %
Phosphorus 1.6 %
Riboflavin 0.7 %
Selenium 0.2 %
Thiamin 1.8 %
Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Traditional Hummus

View the full Traditional Hummus Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Traditional Hummus

40 calories of Garbanzo Beans 40% less sodium drained and rinsed, (0.19 cup)

12 calories of Tahini, (0.13 tbsp)

11 calories of White Kidney Beans 40% less sodium drained and rinsed, (0.06 cup)

2 calories of *Lemon Juice, (0.50 tbsp)

1 calories of Garlic, (0.25 clove)

0 calories of Paprika, (0.03 tsp)

0 calories of Pepper, red or cayenne, (0.03 tsp)

0 calories of white wine vinegar, (0.13 tbsp)

Nutrition & Calorie Comments  

love the idea of extra beans instead of oil and tahini, (used butter beans, any white bean would work) used1/2 teasp salt, 1/2 cumin, paprika touch garlic powder, a bit more lemon, no vinegar. Used all the liquid from the chick peas--a bit thin, added 1 tab flax too. Will cut back amount bean liquid
Love this recipe. I rinse the organic beans several times before I put them in the food processor to remove any excess sodium. Yummy!
I have to watch my sodium intake. I make mine from dried beans, using no salt, and overcooking them in a crockpot to make them easier to blend into the proper consistancy. I use no tahini and add spices to suit my taste of the day.
A favorite. I lilke making my own chipeas from dried beans to prevent sodium
Don't you mean you swapped the white beans for half the tahini?

And aren't we supposed to have some healthy fat to help get the nourishment from our carbs?
Not bad! I'll eat it :) Perfect for a snack that isn't too carb heavy yet adds some fiber. As for the tahini - I love it, but it's hard to come by where I live. Instead, I used creamy peanut butter (crunchy works well too with a nice, crunchy texture) - I can hardly tell the difference.
A good low fat spread.
This is the first time making my own hummus-and completely from scratch; dry beans and raw sunflower seeds! I added bit of kosher salt for my own taste---Delicious!
Humus is awesome, I made mine with Chick & Black bean. I prefer to use dried beans a much better taste, I don't do canned way to much salt. I make lots then freeze.