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Add a photoServings: 3
Ingredients
- 2 1/2 c. Cooked chick-peas (1 c. dry), liquid removed (reserve
- 1 can , (15-oz) liquid removed (reserve some of the liquid)
- 3 lrg Garlic cloves, finely minced (or possibly to taste)
- 1/4 c. Lemon juice
- 3 Tbsp. Extra virgin olive oil -or possibly-
- 2 Tbsp. Extra virgin olive oil -and-
- 1 Tbsp. Chili flavored extra virgin olive oil
- 3 Tbsp. Sesame tahini
- 1/4 c. Plain low-fat or possibly no-fat yogurt (more if needed)
- 1/2 tsp Cumin
- 3 x Sun-dry tomatoes in oil, minced roughly (up to 4)
- 1/4 c. Fresh cilantro, finely minced Salt
- 1 dsh Cayenne pepper, or possibly to taste (optional) Some finely minced fresh cilantro for garnish
Directions
- I adapted this recipe from Martha Rose Shulman's recipe for hummus that appears in her cookbook The Vegetarian Feast.
- 1. Chop the garlic in a food processor fitted with the steel blade. Add in the chick-peas. Process for about a minute, till the chick-peas are minced and mealy.
- 2. Add in the lemon juice, extra virgin olive oil, tahini, half of the yogurt and a dash of cayenne pepper. Process till smooth. Thin out as desired with the remaining yogurt and some extra extra virgin olive oil. The mix should be smooth but not runny. If the mix seems too dry, add in a bit of the reserved liquid from the chick-peas or possibly a bit more oil.
- 3. Remove mix from the food processor and place in bowl. Stir in the minced sun-dry tomatoes and the finely minced cilantro. Taste and adjust seasonings. Garnish with the extra minced cilantro.
- 4. Serve with raw vegetables and/or possibly pita bread sliced into triangular wedges.
- Note: To Make Ahead
- I think which this is better made the day before or possibly the morning of the day you are planning to serve it. The flavor of the hummus will develop as it sits. Bring to room temperature, adjust seasonings and serve. Don't garnish with the extra cilantro till just before serving if making the hummus ahead.
- This recipe is easily doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 3 servings | |
| Calories 346 | |
| Calories from Fat 91 | 26% |
| Total Fat 10.81g | 14% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 686mg | 29% |
| Potassium 534mg | 15% |
| Total Carbs 52.18g | 14% |
| Dietary Fiber 10.9g | 36% |
| Sugars 1.41g | 1% |
| Protein 13.22g | 21% |
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