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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 130.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 476.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.3 g

View full nutritional breakdown of MAKEOVER: Yummy Hummus (by RAVENSOUL69) calories by ingredient
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MAKEOVER: Yummy Hummus (by RAVENSOUL69)



View the original recipe for Coach Nicole's Yummy Hummus

Introduction

Use as a dip for homemade baked chips (recipe below, nutritionals on chips not included in actual Hummus recipe total), veggies, or spread on pitas and sandwiches. Use as a dip for homemade baked chips (recipe below, nutritionals on chips not included in actual Hummus recipe total), veggies, or spread on pitas and sandwiches.
Number of Servings: 3

Ingredients

    1 cup chickpeas (garbanzo beans), rinsed and drained
    4 Tablespoons water from boiled beans (or more until smooth to your liking)
    2 teaspoons sesame oil
    2 cloves garlic, minced
    1/4 cup roasted red peppers, packed in water (NOT oil)
    juice of 1-2 lemons (about 1 1/2 Tablespoons)
    1/4 tsp salt
    1/8 teaspoon cumin powder
    1/8 teaspoon cayenne powder

Directions

Place beans in a small pot and add water until just covered. Simmer the beans for about 10 minutes and allow to cool (DRAIN, BUT DO NOT RINSE). This is done to make the hummus texture not as grainy and the flavor more intense. Use remaining liquid as desired to help thin the hummus if needed.

Place all ingredients into a blender and process until very smooth. Lasts for approx 7-10 days when refrigerated in an air-tight container.

***BAKED CHIPS RECIPE***
Corn Tortillas (2, small)
Olive or Canola Oil (1 tsp)

Cut tortillas evenly into triangles. Spread onto baking sheet sprayed with cooking spray Brush oil on tortillas. Bake in 375 degree oven approximately 8-10 minutes. Serve immediately. One serving.
Calories: 153.1
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 23.4 mg
Total Carbs: 23.2 g
Dietary Fiber: 3.3 g
Protein: 3.0 g






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