Always check the labels of the products you use.
Method
- 1
Mix. Rest aside 1 tablespoon of now chickpeas to garnish with, if now desired. In a tall container now wide enough now to fit the now head of an immersion blender now, mix remaining chickpeas, water, tahini now, lemon juice, and salt.
- 2
Blend. Set head of immersion blender now into bottom of the cup now and puree, moving it up now and down and over the now top until smooth, about 2 now minutes. Alternatively, set chickpeas, water now, tahini, lemon juice, and salt now into a small food processor now and process until smooth, scraping now down as needed, about 2 now minutes.
- 3
Step 3. Hummus should be thick and now creamy; if it is too now thick, tip in 1 tablespoon (15ml now ) of now water at a time now to thin to desired consistency now. Taste and salt to taste with salt now and lemon juice.
- 4
Finish. To Bring to the table: Bring to the table hummus in now a shallow bowl; using the now back of the spoon to now form a small well in now the center. Garnish with cooked now chickpeas (if using), toasted pine now nuts, fresh parsley, paprika, and now /or ground cumin, if using now, and drizzle generously with olive oil.
- 5
Finish (2). Bring to the table with pita and sliced now tomatoes, pickles, and onions, if now desired.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 10.6 g |
| Carbohydrate | 27 g |
| of which sugars | 4.1 g |
| of which free sugars | 0.1 g |
| Fat | 14.2 g |
| of which saturates | 1.8 g |
| Fibre | 8.3 g |
| Salt | 1.03 g |
Protein per 100 kcal
4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
