Hummus

The recipe Hummus is ready in roughly 1 hour and is definitely an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of middl eastern food. One serving contains 405 calories, 17g of protein, and 18g of fat. This recipe serves 4 and costs 61 cents per serving. Head to the store and pick up olive oil, kosher salt, dried chickpeas, and a few other things to make it today. Several people really liked this main course. It is brought to you by Leites Culinaria. This recipe is liked by 578 foodies and cooks. With a spoonacular score of 99%, this dish is tremendous. Try How to Make Ultra Smooth Homemade Hummus…or The Hummus Dreams Are Made Of), Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing, and Hummus Veggie Wrap Plus 10 Heavenly Hummus to Make at Home for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 3/4 teaspoons baking soda (if using dried chickpeas)

Pinch freshly ground black pepper

1 1/2 cups dried chickpeas or three 14 1/2-ounce cans chickpeas

1 large garlic clove, finely chopped

1/4 teaspoon ground cumin

1/8 teaspoon sweet Hungarian paprika, for garnish

3/4 teaspoons kosher salt

Generous 1 1/2 to 2 tablespoons freshly squeezed lemon juice

2 tablespoons mild-flavored olive oil

3 tablespoons tahini (I prefer the White Dove brand)

Equipment:

bowl

pot

food processor

Cooking instruction summary:

1. If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda. Add enough cold water to cover and let soak overnight at room temperature. Drain the chickpeas and transfer them to a large pot with enough water to cover. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and commence with step 2.2. Combine the chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate the hummus for an hour or so. (Just don’t stash the fresh hummus in the fridge for more than a day or so.)3. When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.

 

Step by step:


1. If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda.

2. Add enough cold water to cover and let soak overnight at room temperature.

3. Drain the chickpeas and transfer them to a large pot with enough water to cover.

4. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.

5. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and commence with step 2.

6. Combine the chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate the hummus for an hour or so. (Just don’t stash the fresh hummus in the fridge for more than a day or so.)

7. When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.


Nutrition Information:

Quickview
404k Calories
16g Protein
17g Total Fat
48g Carbs
55% Health Score
Limit These
Calories
404k
20%

Fat
17g
27%

  Saturated Fat
2g
14%

Carbohydrates
48g
16%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
937mg
41%

Get Enough Of These
Protein
16g
33%

Folate
429µg
107%

Manganese
1mg
84%

Fiber
13g
55%

Copper
0.82mg
41%

Phosphorus
365mg
37%

Vitamin B1
0.54mg
36%

Iron
5mg
30%

Magnesium
98mg
25%

Vitamin B6
0.43mg
22%

Zinc
3mg
21%

Potassium
720mg
21%

Selenium
10µg
15%

Vitamin B5
1mg
12%

Vitamin E
1mg
11%

Vitamin K
11µg
11%

Vitamin B2
0.18mg
10%

Calcium
98mg
10%

Vitamin B3
1mg
9%

Vitamin C
5mg
7%

Vitamin A
90IU
2%

covered percent of daily need
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