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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 27.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.2 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.8 g

View full nutritional breakdown of Garlic & Spice Hummus calories by ingredient
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Garlic & Spice Hummus

Submitted by: CCKELLY3

Introduction

I learned how to make hummus from the middle eastern immigrant mother of one of my first boyfriends. She didn't use measuring, just kept adding and tasting till it was spicy and smooth, more like a light, creamy but slightly runny sauce than the paste that you can buy. At that consistency, it's a great, quick sauce for whole grain pasta with chopped calamata olive or capers, chopped fresh parsley and chopped fresh tomato. Toss a few whole garbanzos over it, and a final squeeze of fresh lemon juice. I learned how to make hummus from the middle eastern immigrant mother of one of my first boyfriends. She didn't use measuring, just kept adding and tasting till it was spicy and smooth, more like a light, creamy but slightly runny sauce than the paste that you can buy. At that consistency, it's a great, quick sauce for whole grain pasta with chopped calamata olive or capers, chopped fresh parsley and chopped fresh tomato. Toss a few whole garbanzos over it, and a final squeeze of fresh lemon juice.
Number of Servings: 40

Ingredients

    5 large cloves garlic
    1 can (15 oz) garbanzo beans, liquid reserved
    --about 1/2 cup of the liquid from the can will be used.
    3 Tablespoons fresh lemon juice
    3 Tablespoons tahini
    2 Tablespoons extra virgin olive oil
    1/2 - 1 teaspoon tabasco sauce
    1/2 teaspoon cumin
    1/2 teaspoon salt
    1/4 teaspoon turmeric
    1/4 teaspoon dried chipotle pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon onion powder
    1/8 teaspoon mustard powder

Directions

Makes about 2 1/2 cups total, nutrition info is totaled for 1 Tablespoon, so there are about 40, 1 Tablespoon servings per batch.

1. Put peeled garlic cloves in a food processor and process about 10-20 seconds until it's pulverized. Take off the top, add the can of beans, reserving the liquid on the side. Cover, and pulse to start to puree the beans with the garlic

2. Through tube, add the lemond juice, tahini, olive oil and tabasco sauce and pulse for several seconds. Scrape down sides as needed, and continue to pulse, adding a tablespoon or two at a time of the can liquid, until you've got a finely grainy paste.

3. Add all the spices and pour about 1/4 cup of the liquid and process on high for 20-30 seconds. Add the liquid until the hummus reaches the consistency you desire. If you're going to use as a dip or a sauce for vegetables or pasta, make thinner and smoother. If you like it thick, add less.

Number of Servings: 40

Recipe submitted by SparkPeople user CCKELLY3.






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