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Ingredients
- 1 can chickpeas/ garbanzo beans - (15 ounce)
- 1 tsp salt
- 2 x garlic cloves
- 1/4 c. tahini (pureed raw sesame seeds found in most supermarkets)
- 1/4 c. lemon juice
- 4 c. vegetable or possibly chicken stock Cayenne pepper Minced parsley Lemon juice Extra virgin olive oil
Directions
- Reserve 3 whole chickpeas per serving for garnish. Drain chickpea liquid into a large saucepan, then puree the remaining chickpeas with salt, garlic, tahini, and lemon juice, till it is the consistency of a thick, creamy paste.
- Bring the chicken stock and chickpea liquid to a boil, then whisk in the hummus paste. Allow to simmer for 30 min.
- When ready to serve, ladle into bowls and garnish with the reserved chickpeas, parsley, sprinklings of lemon juice, and cayenne. Drizzle a little extra virgin olive oil on the top. Serve with hot slices of pita bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 582g | |
| Calories 916 | |
| Calories from Fat 313 | 34% |
| Total Fat 37.41g | 47% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3741mg | 156% |
| Potassium 1119mg | 32% |
| Total Carbs 121.45g | 32% |
| Dietary Fiber 25.7g | 86% |
| Sugars 1.81g | 1% |
| Protein 33.04g | 53% |
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