Israeli Hummus
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 306.4
- Total Fat: 22.7 g
- Cholesterol: 0.0 mg
- Sodium: 504.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.5 g
- Protein: 8.2 g
View full nutritional breakdown of Israeli Hummus calories by ingredient
Number of Servings: 8
Ingredients
-
2 cups canned or 1 cup dried chickpeas
1 cup tahini
1/2 cup lemon juice
2 cloves garlic
1 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon ground cumin
3 Tbsp extra virgin olive oil
2 Tbsp pine nuts
Dash or paprika
2 Tbsp chopped fresh cilantro
Directions
Makes 4 cups
8, 1/2 cup servings
Start with number 4. if using canned chickpeas
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2 cups of the cooking liquid. Set aside 1/4 cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika, and cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges, or on Light Rye Krisps.
NOTE: You can add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCA49.
8, 1/2 cup servings
Start with number 4. if using canned chickpeas
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2 cups of the cooking liquid. Set aside 1/4 cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika, and cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges, or on Light Rye Krisps.
NOTE: You can add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCA49.