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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 8 servings |
||
| Calories 181 | ||
| Calories from Fat 107 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 326mg | 13% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 0.2g | ||
| Protein 3.9g | 7% | |
Heavenly Hummus
By: Alskann
Oct 23, 2006
I love hummus and this recipe is one of the best I've tried. I like to spread it on pita triangles and top with cucumber, chopped kalamata olives, and feta. I think the homemade tahini paste makes it much better.
SERVES 8 -10 , 3 cups
Ingredients
- 2 cups canned chick-peas, liquid reserved (garbanzo beans)
- 5 tablespoons olive oil, divided
- 1/4 cup lemon juice
- 3 garlic cloves
- salt and pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
tahini paste (use 2/3 cup)
- 4 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 cup tepid water
Directions
1
In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.2
Season with salt and pepper.3
Transfer to a shallow bowl or plate.4
Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.5
Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.6
*HOMEMADE TAHINI PASTE:.7
4 tablespoons sesame seeds.8
1 teaspoon sesame oil.9
1/2 teaspoon salt.10
1/2 cup tepid water.11
Blend sesame seeds in a blender and grind until smooth.12
Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.13
Blend until completely smooth.14
Makes 1 cup tahini paste.
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Lemon-Garlic Chick Pea Dip with Veggies and Chips
Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Andrea in NH
On Nov 1, 2008
I love the tahini paste in this recipe. The store bought stuff come in such a big container, it goes bad before I can use it up. I used all of the tahini paste with a 15 1/2 oz can of chick peas. I also added a couple of roasted red peppers. Thanks for bring back hummus to me.
From: ~Jen~
On Jul 6, 2008
Heavenly Indeed! I agree with everyone else...this is so much tastier than the store-bought versions. It's easy to make. I'd like to play around with the flavors, adding lots of roasted garlic or roasted red peppers, etc. for different versions.
From: The Flying Chef
On Oct 9, 2007
My family loves hummus, especially my son. I buy store bought hummus to keep in the fridge as an after school snack for my son. Decided to use your recipe and make it for myself (so easy). We all had a taste and yummy, but my son thought it was better than the store bought stuff. Will definitely make again, only I would doulble ingredients as my son would eat that by the truck loads and my husband and I wouldn't have a look in. Thanks for posting it. On a personal note have added a few more of your recipes into my cookbook and can't wait to try them.
From: ~Rita~
On Mar 4, 2007
Yum Just love hummus! I used one 14 ounce can of chick peas and followed the amounts of the ingredients in the rest of the recipe. Used basil in place of parsley. Thanks.
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