Directions:
- Place the drained chickpeas, and garlic in a food processor and pulse until finely chopped.
- Add reserved liquid, tahini, lemon juice and 1/3 cup of Olive Oil and process until smooth consistency is reached. (Gradually add a Tablespoon of Olive oil at a time until light and fluffy texture is reached if necessary).
- Add remaining spices.
- Refrigerate for at least 6 hours to let flavors blend. Best if made the day before and given 24 hours in refrigerator.
- I like to serve the hummus in a clear glass bowl. I drizzle extra virgin olive oil over top and sprinkle with a little paprika. Serve with fresh pita bread, pita chips, crackers, and/or veggies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.11 Kcal (599 kJ) | ||
| Calories from fat | 87.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Sodium | 37.04mg | 2% | |
| Potassium | 116.75mg | 2% | |
| Total Carbs | 6.76g | 2% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 357.19 Kcal (1495 kJ) | ||
| Calories from fat | 218.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.25g | 15% | |
|---|---|---|---|
| Sodium | 92.43mg | 2% | |
| Potassium | 291.4mg | 2% | |
| Total Carbs | 16.88g | 2% | |
| Sugars | 3.19g | 5% | |
| Dietary Fiber | 3.56g | 6% | |
| Protein | 15.1g | 12% | |
| Vitamin C | 24.4mg | 16% | |
| Iron | 2.9mg | 7% | |
| Calcium | 54.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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