Chickpea hummus (shop-bought)
A ready 60 g portion of shop-bought chickpea hummus for immediate serving.
Total time: 2 min1 servingFinal yield 60 g
Ready-made variant of the recipe Chickpea hummus. Nutrition corresponds to the ready-made product.
Ingredients
- 60 gHUMMUS, CHICK PEA PASTE
Allergens
Contains: Sesame
Derived from ingredients – check the package label.
Method
- Open the container according to the manufacturer's instructions and use a clean spoon.
- Place the 60 g portion on a small plate.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 96.2 kcal
- Protein
- 3.6 g
- Fat
- 5.5 g
- Carbohydrate
- 6.9 g
- Total carbohydrate (by difference)
- 8.8 g
- Fibre (Fineli)
- 2.1 g
- Saturated fatty acids
- 0.73 g
- Sodium
- 203.3 mg
- Salt (sodium × 2.5)
- 0.51 g
Per serving
- Protein3.6 g14%
- Fat5.5 g50%
- Total carbohydrate (by difference)8.8 g36%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 96.2 kcal
- Protein
- 3.6 g
- Fat
- 5.5 g
- Carbohydrate
- 6.9 g
- Total carbohydrate (by difference)
- 8.8 g
- Fibre (Fineli)
- 2.1 g
- Saturated fatty acids
- 0.73 g
- Sodium
- 203.3 mg
- Salt (sodium × 2.5)
- 0.51 g
Per 100 g of finished food
- Energy
- 160.4 kcal
- Protein
- 6 g
- Fat
- 9.1 g
- Carbohydrate
- 11.5 g
- Total carbohydrate (by difference)
- 14.7 g
- Fibre (Fineli)
- 3.5 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 338.9 mg
- Salt (sodium × 2.5)
- 0.85 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.