Best hummus ever
1. Place chickpeas in strainer; remove any small stones; rinse well
2. Move chickpeas to a large bowl and add 8 cups water; stir in baking soda and set aside to soak at room temperature for at least 12 hours but no more than 24.
3. Drain chickpeas and rinse well. Move to a large pot and add 10 cups of water; bring to a boil and cook for 5 minutes, then reduce heat to low and simmer until chickpeas are very soft, skim off foam from surface, about 45 minutes.
4. Save 1 cup of cooking water. Drain chickpeas and rinse in cold water. Move to a food processor and puree until smooth. While the machine is running, add tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 tsp salt, and the saved cooking water; puree until smooth and creamy, about 5 minutes.
5. Put hummus in a bowl and drizzle with olive oil; sprinkle with paprika. Serve with pita bread or veggie sticks. To store, cover and refrigerate 3 to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1674 | ||
Calories from Fat: 1477 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.1g | 219 % | |
Saturated Fat 91g | 455 % | |
Monounsaturated Fat 47.3g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 366mg | 113 % | |
Sodium 2169.9mg | 75 % | |
Potassium 766.1mg | 20 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 33.1g | ||
Protein 18.3g | 26 % | |
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: 1674
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