Hummus
I usually double this recipe and sometimes I use dried chickpeas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- 1 can chickpeas 540 ml
- 1/2 cup tahini 75 ml
- 3 tbsp each lemon juice and water 50ml
- 1 tbsp olive oil 15ml
- 3/4 tsp ground cumin 4ml
- 1/4 tsp salt 1ml
- Carbohydrate 12.5588989281812 g
- Cholesterol 0 mg
- Fat 7.31360643394159 g
- Fiber 3.02504775469891 g
- Protein 4.23678534189951 g
- Saturated Fat 1.00358461500408 g
- Serving Size 1 1 Serving (56g)
- Sodium 141.389694448502 mg
- Sugar 9.53385117348232 g
- Trans Fat 0.408268959434663 g
- Calories 127 calories
If using dried chickpeas soak chickpeas in water to cover with 1 tsp baking soda over night. Rinse. Cook at a simmer until chickpeas mash easily. Remove skins. In a food processor, blend all ingredients until smooth.
