Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
485
Calories
11g
Protein
30g
Fat
48g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Agave | 1 tsp (7g) | 21 |
| 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 |
| Syrup | 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
- 2 cups chickpeas
- ⅓ cup sesame seeds
- 3 cloves garlic
- ¼ white onion
- 1 peeled lemon
- ⅓ cup sun-dried tomato
- 5 tablespoons agave syrup
- 1 teaspoon salt
- 3 tablespoons ground cumin
- 3 tablespoons fresh parsley
- 1 pinch paprika
- 2 tablespoons olive oil
Directions
1
Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting.
2
Combine all ingredients except olive oil, paprika, and fresh parsley in a blender or food processor , and purée until smooth. Refrigerate for best taste.
3
Sprinkle hummus with olive oil, paprika, and parsley when serving.
Recipe sourced from
wikibooks