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Posted on May 25, 2011
A traditional Arabic dish, very easy to prepare and really delicious. I made it for the first time and definitely will do it again.
- 2 cups chickpeas, boiled
- 2 cloves garlic
- 4 tbsp lemon juice
- 1/3 cup+ 2 tbsp liquid from chickpeas boiled water
- 1/3 cup tahini paste (I've used homemade tahini)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin or more if you like
- I wanted to make my own tahini paste. So to get 1/3 cup tahini paste you need 70 g sesame seeds and 10 ml olive oil. Roast sesame seeds into preheated nonstick frying pan and cook until lightly golden. Stir continuously to prevent burning. Remove from heat and set aside to cool. Using a stick blender process seeds with oil until smooth.
- To make the hummus, add all the ingredients in a food processor and blend for 3-5 minutes until homogenous and smooth.
- Place the hummus in serving bowl, and sprinkle with olive oil and paprika. Serve with crackers, pita bread chips or fresh crunchy bread (paillase style).
Nutrition facts Whole Salad - Calories:2199, Fat:94.4 g, Saturated Fat:12.3 g, Carbohydrates:267.2 g, Sugar:44.7 g, Fiber:77.5 g, Protein:91.6 g, Cholesterol:0 mg, Calories from Fat 850, Sodium 1358mg, Vitamin A 7%, Calcium 79%, Vitamin C 77%, Iron 184%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.