A thick Middle Eastern dip made from mashed chickpeas and «tahini» (sesame seed paste), seasoned with lemon juice, garlic, and olive oil.
Thanks to chickpeas, this recipe is an excellent source of fibre, folic acid, several minerals and vitamins B1, B3 (niacin) and B6.
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|2 cups||chickpeas/garbanzo beans (canned)||500 mL|
|1/3 cup||Tahini paste||90 g|
|1/4 cup||lemon juice, freshly squeezed||1 1/2 lemon|
|1/2 cup||olive oil||125 mL|
|ground pepper to taste [optional]|
|1 pinch||salt [optional]||0.2 g|
|1/3 cup||water, approximately||85 mL|
|3/4 tsp||paprika [optional]||2 g|
|3 1/2 tsp||pine nuts [optional]||8 g|
|1 tbsp||extra virgin olive oil [optional]||15 mL|
|3||pita breads||140 g|
|1 1/2||cucumbers, medium size||380 g|
|3 stalks||celery||220 g|
Please note that this recipe uses canned chickpeas. For dried chickpeas, please see the corresponding recipe.
Keep up to 3 days, covered, in the refrigerator; up to 3 months in the freezer.
per 1 serving (310 g)
% Daily Value
|Meat and Alternatives||½|
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Very tasty recipe. Wish I would have had a food processor, my blender took a lot of work trying to process the whole thing. Will cut the tahini in half next time, it was a bit strong.
I love this easy, fast recipe! Used a food processor and added a small amount (6) of raw cashews right into the processor and mixed all together. (Pine nuts are too costly and scarce now.) Best homemade hummus I've made!