ElaineHN's Hummus
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 can - Chickpeas (garbanzo beans) - drain but reserve the liquid2 tbsp - Olive Oil2 cloves - Garlic (more or less to taste)1 tbsp - Lemon juice (more or less to taste)Optional:Cayenne Pepper, Fresh Parsley, other herbs to taste
1. Drain Chickpeas but reserve the liquid. Toss peas into food processor, blender or Magic Bullet.
2. Add garlic cloves and begin to puree.
3. Drizzle olive oil into chick peas as they process. Drizzle in the lemon juice. If needed, add chickpea liquid (by the spoonful) till you reach the desired consistancy or smoothness. (You can of course use more Olive Oil and/or Tahini if you wish, but using the pea liquid reduces the fat.)
4. Once the mixture reaches the desired smoothness, add any additional chopped herbs or seasonings that you wish. Pulse just long enough to mix into the hummus, but not so long as to completely puree the parsley, etc. and turn the hummus an unappetizing shade of green.
Delicious served as a dip or can be used as a sandwich spread. I like it with dry toasted whole wheat pita chips.
** I know traditional authentic hummus contains Tahini and/or toasted sesame seeds ... however I've always made it this way and I love it without. I really don't miss the Tahini, but you could of course add it in or replace the olive oil with it if you wish.
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEHN.
2. Add garlic cloves and begin to puree.
3. Drizzle olive oil into chick peas as they process. Drizzle in the lemon juice. If needed, add chickpea liquid (by the spoonful) till you reach the desired consistancy or smoothness. (You can of course use more Olive Oil and/or Tahini if you wish, but using the pea liquid reduces the fat.)
4. Once the mixture reaches the desired smoothness, add any additional chopped herbs or seasonings that you wish. Pulse just long enough to mix into the hummus, but not so long as to completely puree the parsley, etc. and turn the hummus an unappetizing shade of green.
Delicious served as a dip or can be used as a sandwich spread. I like it with dry toasted whole wheat pita chips.
** I know traditional authentic hummus contains Tahini and/or toasted sesame seeds ... however I've always made it this way and I love it without. I really don't miss the Tahini, but you could of course add it in or replace the olive oil with it if you wish.
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 113.1
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 179.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
Member Reviews
-
ROSEYGURL
all can say is mmmmm.i did swich my olive oil to sesame oil and a splash of sesame vinager gave it that tast of the tahini without the extra fat and calories i like it on melba toasts for lunch or breakfast and its good in a wrap, also half a wheat pita smear with hummas add 1/2package tuna - 11/4/08