This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.
1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Feta-Baked Hummus: Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400? for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).
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Serving Size: 1 recipe (1058g) | ||
Recipe Makes: 0 | ||
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Calories: 1471 | ||
Calories from Fat: 440 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.9g | 65 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2618.2mg | 90 % | |
Potassium 1892.7mg | 50 % | |
Total Carbohydrate 216.9g | 64 % | |
Dietary Fiber 44.8g | 179 % | |
Sugars, other 172.1g | ||
Protein 53.6g | 77 % | |
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: 1471
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