quick and easy
1. Drain the soaked chickpeas, place in pan with fresh water bring to a boil while skimming the scum off the top and then simmer for 1 ? hours or until they are very soft. Reserve some of the water after cooking.
2. Blend the chickpeas in a food processor.
3. Add the remaining ingredients except for the oil and add a little of the cooking water; enough to blend it to a soft creamy paste. Taste and adjust the seasonings.
4. Pour the hummus into a shallow bowl and drizzle the EVO on it.
5. Sprinkle on some finely chopped parsley and lines of paprika in a star design. Add some lightly toasted pine nuts.
Now for the variation I like to make.
Instead of the tahini paste, I use pistachio butter which gives it an interesting buttery flavor and texture. Don't have any pistachio butter? Damn! Take ? cup of pistachios, toss them in a food processor and give 'em a buzz or three and Voila' Pistachio butter. I am making the assumption you DID use SHELLED pistachios.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 461 | ||
Calories from Fat: 216 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24g | 32 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.3mg | 2 % | |
Potassium 748.3mg | 20 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 36.1g | ||
Protein 16.2g | 23 % | |
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: 461
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.