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After a much needed lazy day, I've whipped up this classic dip. I was prompted by a young woman from my cooking class last week that said she had just moved to Davis and wanted to know where she could get some great hummus. I replied that I had this fabulous recipe from a tattered old book I borrowed from Michael's mom; the 1969 Time-Life series called 'Foods of the World.' This one was on Middle Eastern Cooking and the 'Hummus bi Tahina' recipe that was on page one has been my go-to hummus recipe ever since. I have never tasted hummus this good except for in a Middle Eastern restaurant. Serve with my homemade pita chips.
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105.7265625

Hummus

September 20, 2009

30 min or less active, 30 min or less total, appetizer, fall, gluten-free, spring, summer, vegan, winter

After a much needed lazy day, I've whipped up this classic dip. I was prompted by a young woman from my cooking class last week that said she had just moved to Davis and wanted to know where she could get some great hummus. I replied that I had this fabulous recipe from a tattered old book I borrowed from Michael's mom; the 1969 Time-Life series called 'Foods of the World.' This one was on Middle Eastern Cooking and the 'Hummus bi Tahina' recipe that was on page one has been my go-to hummus recipe ever since. I have never tasted hummus this good except for in a Middle Eastern restaurant. Serve with my homemade pita chips.

Information

Servings: 12 (makes about 3 cups)
Time: 10 minutes active and total
Price: ~$6.21 total; ~$1.04 per serving
Nutrition (per serving):
Calories: 218
Protein: 9.4g
Fat: 1.3g
Saturated fat: 1.3g
Carbohydrates: 25.2g
Fiber: 1.5g
Sodium: 395.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 15oz cans chickpeas, drained, saving the liquid, and rinsed
  • 1/2-1 cup chickpea liquid
  • 1 tsp salt
  • 4-5 cloves of garlic, minced
  • 1/2 cup fresh lemon juice, from about 2 lemons
  • 3/4 cup tahini

Preparation

  1. Put all the ingredients in a food processor and blend until very smooth. Add more chickpea liquid or lemon juice to thin out, to taste. Spoon into a bowl and drizzle EVOO over top. Serve with homemade pita chips.

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