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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 16 servings |
||
| Calories 73 | ||
| Calories from Fat 32 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 238mg | 9% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 0.1g | ||
| Protein 2.4g | 4% | |
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Hummus
By: ~Rita~
Jan 16, 2003
Rich, Smooth,Healthy! Serve with toasted pitas. Quick and Easy! Use as a spread for sandwiches. Spread on toasted rye topped with ripe tomatoes. Also add diced red peppers or hot peppers. I try to keep this low in fat if you do as well check out French Tarts Review.
SERVES 16 , 1 Dip
Ingredients
- 2 cups canned garbanzo beans, rinsed and drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 tablespoon olive oil (plus more as needed)
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
Directions
1
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor.2
Blend until smooth.3
Pour olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture.4
Transfer mixture to a serving bowl.5
Adding additional oil as needed.6
Sprinkle with paprika and parsley.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > African > Northern
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: MamaJ
On Jun 17, 2008
This is so good! I love hummus and make it quite often. I usually add cumin and water as French Tart suggested. I made this as directed however, except I added a bit more olive oil. I that skipping the cumin think really brings out the lemony flavor. Made and reviewed for ZWT4. Thanks for posting Rita!
From: Chopin Liszt
On Jan 16, 2005
I made Rita's recipe using a bag of dry garbanzos which I cooked according to the package directions. A bag of garbanzos costs less than a dollar and makes enough beans for a triple recipe. It was easy and so much more economical than buying ready-made hummus. Jim
From: canarygirl
On Feb 3, 2003
Easy and delicious! I spread the hummus on a plate, and drizzled with extra virgin olive oil, then garnished with a sprig of parsley and a sprinkle of paprika. The ingredients are right on...I didn't change a thing! Thanks for a great recipe!
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