Hummus Without Tahini
Try this Hummus Without Tahini recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- olive oil
- 1 tsp. salt
- paprika
- pinch black pepper
- small bowl
- to decorate:
- tools:
- 1/2 tsp. granulated garlic
- 14 oz. or 400 g cooked chickpeas (garbanzo beans)
- 1/4 cup or 60 ml reserved broth from boiling chickpeas or
- 3 tbsp. extra virgin olive oil (e.v.o. oil)
- 1 medium lemon (i used meyer lemon) juiced about 3 tbsp jui
- extra cooked chickpeas
- parsley dried or fresh
- immersion blender or regular blender
- serving bowl
- Carbohydrate 0.13006 g
- Cholesterol 0 mg
- Fat 27.1239666665167 g
- Fiber 0.0872666702270507 g
- Protein 0.03444 g
- Saturated Fat 3.74600499997929 g
- Serving Size 1 1 -4 (28g)
- Sodium 388.20120833333 mg
- Sugar 0.0427933297729492 g
- Trans Fat 0.736732083329272 g
- Calories 240 calories
In a small bowl combine lemon juice, garlic, salt, pepper and olive oil. Place drained chickpeas/garbanzo beans in blender, remember to reserve the broth. Pour ¼ cup of the reserved broth and the lemon mixture into the blender. Pulse until you have a smooth thick paste. If needed, add extra broth or water to the blender to achieve the consistency needed. Taste and adjust spices if necessary. Pour the hummus into serving dish.To decorate as in photo: Make a small well near the edge going in a circular motion. Pour some olive oil in the well, place some cooked chickpeas into the well and a few in the center of the dish. Sprinkle with paprika and fresh or dried parsley. Serve with pita and enjoy.
