Drain the garbanzo beans and reserve 1/4 cup of the liquid
Combine the beans, 1/4 cup reserved liquid, lemon juice, tahini, garlic, olive oil, cumin, pepper and salt in a blender or small food processor. Puree until smooth.
Best if refrigerated for at least 3 hours. Serve in a shallow dish, drizzle additional extra virgin olive oil over the hummus just before serving.
You can add all sorts of extras to this base recipe: sun tried tomatoes, peppers, chilis, ginger. My favorite is to add 1-2 tbs of harissa (a Tunisian hot chili sauce) to give a nice heat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 173 (53%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 351.7mg||12 %|
|Potassium 345.6mg||9 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 24.5g|
|Protein 10.8g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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