Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.
Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 153 | ||
Calories from Fat: 133 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 37mg | 1 % | |
Potassium 79.7mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3g | ||
Protein 2.6g | 4 % | |
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: 153
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