Hummus

It seems to me that for a while hummus was something one would eat only sporadically, and often only in forms that did not recommend it. I think the first few times I was served it, it had the consistency and texture of modeling clay, with a bit of sand-in-the-picnic-basket-like grit.

Then hummus was everywhere and, as often as not, it was made very well even with the many variations available. I think the reason that hummus made its way from the Middle East to everywhere the USA is because it’s a very simple food that is very satisfying. Garlic is a major factor, but garlic makes everything better, so that’s no surprise.

Hummus

Steve

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Servings 6

Calories 133 kcal

Ingredients

  

1x2x3x

• 2 cups canned chickpeas drained (liquid reserved)
• 1 teaspoon kosher salt
• 4 garlic cloves minced
• 1/3 cup tahini sesame paste
• 6 tablespoons freshly squeezed lemon juice
• 2 tablespoons reserved chick pea liquid
• 8 dashes Tabasco

Instructions

 

• Combine all ingredients in a food processor and process until coarsely pureed.
• Taste for seasoning, but be careful with salt.
• Serves chilled or at room temperature.

Notes

Adapted from The BarefootContessa Cookbook, p. 46.

Nutrition

Calories: 133kcalCarbohydrates: 11gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 579mgPotassium: 163mgFiber: 3gVitamin A: 10IUVitamin C: 8mgCalcium: 42mgIron: 1.3mg

Tried this recipe?Let us know how it was!