In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.
Add the drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 788 (91%)|
|Amt Per Serving||% DV|
|Total Fat 87.6g||117 %|
|Saturated Fat 42.5g||213 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 162.7mg||50 %|
|Sodium 914.9mg||32 %|
|Potassium 278.6mg||7 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 14.2g|
|Protein 9.6g||14 %|
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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: 867
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