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