Unlike more traditional hummus, this leaves the chickpeas essentially whole. The textrue and flavor are completely different from the Arabian version.
Thoroughly mix all ingredients except the mint. Refrigerate for one hour. Just before serving, garnish with mint.
Note: chives may be substituted for the cilantro and tsp of dried mint for the fresh mint.
From: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
Each (app 1/4 cup) serving contains an estimated:
Cals: 142, FatCals: 69, TotFat: 8g
SatFat: 1g, PolyFat: 1g, MonoFat: 6g
Chol: 0mg, Na: 300mg, K: 177mg
TotCarbs: 15g, Fiber: 4g, Sugars: 2g
NetCarbs: 11g, Protein: 4g
This was part of a Lebanese vegetarian dinner we did recently.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 46 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 527.1mg||14 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 26.4g|
|Protein 11.1g||16 %|
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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: 228
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