Research Article
A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips
Table 1
Ingredients of different legume dips, including chickpea dip (hummus) as control.
| Basic ingredients (%) | Dip | Mashed legume | Tahini | Fresh lemon juice | Salt | Boiling water |
| Chickpeas | 48.60 | 14.58 | 12.76 | 0.73 | 23.33 | Red lentils | 62.34 | 18.70 | 11.78 | 0.94 | 6.24 | Green lentils | 56.69 | 17.01 | 10.71 | 0.85 | 14.74 | White beans | 56.67 | 17.00 | 11.31 | 0.85 | 14.17 | Green peas | 51.95 | 15.58 | 10.91 | 0.78 | 20.78 |
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