Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
233
Calories
4g
Protein
22g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cups canned chick-peas, drained juice of 2 lemons
- 1 tsp. salt
- 1/4 tsp. cumin
- 3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
- 2 garlic cloves, mashed
- 2-3 tbs. oil
- parsley (for garnish)
Directions
1
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth.
2
Refrigerate hummus in a covered container.
3
Serve well-chilled, with chopped parsley on top.
4
If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top.
5
More garlic may be added, if desired.
6
If pita is not available, crackers or thick slices of French or Italian bread may be used.
7
Category:Israeli Recipes
8
Category:Israeli Appetizers
Recipe sourced from
fandom