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Source of fiber, plant protein, and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
166
KCAL / 100G
Carbs
14.3g
· 33%
Protein
7.9g
· 18%
Fat
9.6g
· 49%
Fiber
6g
Vitamins
Folate
83µg · 21% DV
Vitamin E
1.9mg · 13% DV
B6
0.2mg · 12% DV
B1
0.13mg · 11% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
176mg · 25% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
3.6g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 48.8:1
Above the ideal 4:1 (48.8:1).
Chickpea hummus contains 166 calories per 100 g.
Chickpea hummus provides 7.9 g of protein per 100 g. It is a plant-based protein option in the legume category.
Chickpea hummus contains 14.3 g of carbohydrates per 100 g. It also provides 6 g of fiber per 100 g.
Chickpea hummus has a glycemic index of 6. This is considered a low GI value.
Chickpea hummus can fit into a diet when portion size is considered. Per 100 g, it contains 166 calories, 7.9 g of protein, and 6 g of fiber.
Its 6 g of fiber and 7.9 g of protein per 100 g can make chickpea hummus a filling meal or snack component.
Yes, chickpea hummus is compatible with vegan eating. It also fits vegetarian, flexitarian, Mediterranean, and omnivorous diets.
Chickpea hummus is compatible with a gluten-free diet. It contains sesame, which is an allergen.
Chickpea hummus contains sesame. People with a sesame allergy should avoid it.
Chickpea hummus is classified as minimally processed. It belongs to the legume category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.