Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
568
Calories
19g
Protein
43g
Fat
35g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tin chickpeas (19oz, 500+ ml)
- 1/2 lb (200g) soft tofu (silken)
- juice of one lemon
- 1 teaspoon toasted sesame oil
- 2 tablespoon tahini
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- hot pepper sauce (Tabasco) to taste
- 1-2 cloves garlic (or 3!)
- =
Directions
1
Blend everything well in food processor or blender. Adjust to taste. Add more lemon juice or water if too thick. Serve with raw veggies, pita, as sandwich filling etc... Makes a very creamy, light hummus. Even better the next day.
Recipe sourced from
fandom