Hummus dip and Pita
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 628.3
- Total Fat: 35.7 g
- Cholesterol: 0.0 mg
- Sodium: 607.2 mg
- Total Carbs: 67.2 g
- Dietary Fiber: 13.8 g
- Protein: 18.3 g
View full nutritional breakdown of Hummus dip and Pita calories by ingredient
Introduction
Generic hummus dip with pita. If you're new to hummus, start with this and then experiment with varying the ingredients to your personal preference.All amounts are approximate due natural variation in flavor strength in lemons, garlic, and tahini. Generic hummus dip with pita. If you're new to hummus, start with this and then experiment with varying the ingredients to your personal preference.
All amounts are approximate due natural variation in flavor strength in lemons, garlic, and tahini.
Number of Servings: 4
Ingredients
-
Garbanzo beans (chickpeas), 2 cans, rinsed and drained
Garlic, 3 cloves
Lemon juice, half a lemon
Extra Virgin Olive Oil, approximately 6 tbsp
Water, a splash
Tahini, 2 tbsp
Cayenne pepper, to taste
Whole wheat pita bread, 4 pieces
Pine nuts, 4 tbsp
Fresh parsley, 1/2 bunch
Salt, to taste
Tips
Don't over-process the parsley or you'll have a sickly-green hummus.
Vary the amounts of olive oil and water to get desired consistency and/or nutrition.
Double the lemon juice or garlic for "lemon hummus" or "garlic hummus."
Try adding a couple sundried tomatoes and some basil along with everything at the beginning for, you guessed it, "sundried tomato basil hummus."
Directions
Combine garbanzo beans, garlic, lemon juice, tahini, salt, and water in a food processor.
Turn the food processor on.
Slowly drizzle extra virgin olive oil into the food processor until it comes together into a pleasing dip consistency.
Add cayenne pepper and salt to taste.
Add fresh parsley and pulse food processor until finely chopped and mixed in.
Transfer to serving container.
Top with a sprinkle of cayenne, pine nuts to taste, and more extra virgin olive oil.
Serving Size: Makes 4 meal sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEDWINKLES.
Turn the food processor on.
Slowly drizzle extra virgin olive oil into the food processor until it comes together into a pleasing dip consistency.
Add cayenne pepper and salt to taste.
Add fresh parsley and pulse food processor until finely chopped and mixed in.
Transfer to serving container.
Top with a sprinkle of cayenne, pine nuts to taste, and more extra virgin olive oil.
Serving Size: Makes 4 meal sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEDWINKLES.