A savory dip that makes a meal in itself when served with fresh vegetable crudites. (Yoga Mind and Body)
Soak the chickpeas overnight in cold water. Drain and simmer in plenty of fresh water over medium heat until cooked (about 45-60 minutes). Drain off cooking liquid, reserving a few spoonfuls. When the chickpeas are cool, grind them in a food processor to a smooth, creamy consistency. If the mixture is to stiff, add some of the reserved liquid while blending. Add the tahini, chili powder, salt and lemon juice and mix the ingredients together thoroughly. Spoon the hummus into a shallow dish, pour the olive oil on top, and sprinkle with paprika, cumin and parsley. Serve with warm pita bread, olives, crudites or any salad of your choice.
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Serving Size: 1 cup (276g) | ||
Recipe Makes: 1.5 | ||
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Calories: 847 | ||
Calories from Fat: 307 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 98.4mg | 3 % | |
Potassium 1783.7mg | 47 % | |
Total Carbohydrate 113g | 33 % | |
Dietary Fiber 36.5g | 146 % | |
Sugars, other 76.6g | ||
Protein 37.9g | 54 % | |
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: 847
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