A modification of the traditional hummus recipe from the Grit Restaurant Cookbook (one of my all-time favorite cookbooks!).
Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.
Note: Using 4 chiles makes this hummus mildly spicy.
The perfect snack to have on hand in the fridge - serve with pita chips, bagel chips, or regular pita bread. This is a great addition to a potluck, and travels well for picnics and car trips. Makes good sandwiches too - with cucumbers, lettuce (or sprouts), tomatoes, and red onions.
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|Serving Size: 1 Cup (307g)|
|Recipe Makes: 4|
|Calories from Fat: 251 (48%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 1557.1mg||54 %|
|Potassium 580.4mg||15 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 46.4g|
|Protein 14.9g||21 %|
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Calories per serving: 527
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