Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
659
Calories
19g
Protein
39g
Fat
67g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Pita Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 Tbs. olive oil
- 4 pita breads (5 to 6 inches)
- 6 cups bite-size vegetables for serving (such as blanched broccoli and cauliflower florets,
- carrot and celery sticks, cucumber slices and radishes)
- 2 (15-oz.) cans chickpeas, rinsed and drained
- 2 medium cloves garlic, peeled
- =
Directions
1
Preheat oven to 375°F. Meanwhile, in food processor, process garlic until minced. Add chickpeas, 1/2 cup water, lemon juice, tahini, paprika and salt. Process until smooth, scraping down bowl as necessary. Transfer hummus to medium bowl.
2
Lightly brush oil over both sides of each pita. Cut each pita into 8 wedges and place on baking sheet. Bake until golden and toasted, about 10 minutes. Let cool for 10 minutes, then serve with hummus and cut-up vegetables.
Recipe sourced from
fandom