From: The Jewish Holiday Cookbook, Gloria Kaufer Greene Put the chick peas, oil, tahini, garlic, lemon juice, and water into a food processor (fitted with a steel blade) or a blender. Process until smooth, scaping down the sides of the container a few times. (With a blender, it may be necessary to add 1 to 2 tablespoons more water to avoid clogging the blades.) Add the seaonings to taste. Spoon the humus into a small serving dish and refrigerate for several hours. Take out and bring to room temperature. Sprinkle a few drops of olive oil on top before serving. Accompany the hummous with pita bread triangles.
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 486 (40%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 0mg||0 %|
|Sodium 103.3mg||4 %|
|Potassium 1611.5mg||42 %|
|Total Carbohydrate 140.2g||41 %|
|Dietary Fiber 39.9g||160 %|
|Sugars, other 100.3g|
|Protein 50.6g||72 %|
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Calories per serving: 1200
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