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This is very quick to make and lasts for a week in the refrigerator. It's great alone with pita bread or use it in the Mediterranean Layered Spread recipe on this website!

Recipe is adapted from The Barefoot Contessa Cookbook

Porzioni: 2 cups
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Ingredienti

Cost per serving $1.10 vedi dettagli
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water from the chickpeas
  • Olive oil
  • 8 dashes Tabasco sauce

Istruzioni

  1. Place all the ingredients (except olive oil) in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. For more creamer hummus, add olive oil while the food processor is running.

Nutrition Facts

Amount Per Serving %DV
Serving Size 354g
Recipe makes 2 servings
Calories 543  
Calories from Fat 203 37%
Total Fat 24.3g 30%
Saturated Fat 3.31g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2539mg 106%
Potassium 662mg 19%
Total Carbs 68.45g 18%
Dietary Fiber 14.6g 49%
Sugars 1.35g 1%
Protein 19.25g 31%
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Commenti

  • yisel miranda
    05 Maggio 2009
    yo no le puse aceite de sesamo...... que se supone es el tahini...aceite de ajonjoli....en su lugar toste ajonjoli lo moli, y se lo agregue, y quedo muy rico en una reseta de una chica arabe ella dijo que se le añadian 4 hojas de menta y yo se las añadi. de verdad quedo buenisimo......

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