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Hummus With Toasted Pita Recipe
|Tahini||1⁄4 Cup (4 tbs) (Sesame Paste)|
|Olive oil||1 Teaspoon|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Canned chickpeas||16 Ounce, drained, rinsed with cold water, drained again|
|Freshly ground black pepper||To Taste|
|Toasted pita bread||4|
Serving size: Complete recipe
Calories 1525 Calories from Fat 389
% Daily Value*
Total Fat 46 g71%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2803.9 mg116.8%
Total Carbohydrates 234 g78%
Dietary Fiber 28 g111.9%
Sugars 2.1 g
Protein 52 g104%
Vitamin A 3.2% Vitamin C 101.1%
Calcium 43.2% Iron 67.4%
*Based on a 2000 Calorie diet
With food processor running, gradually add chick peas, salt, and pepper, processing until mixture is a very thick paste.
(If using a blender, add chick peas in 1/4 cup batches.) The hummus will continue to thicken in the refrigerator, so if it seems too thick add more water and process again.
Place hummus in a covered container and refrigerate for up to a week; it can also be frozen.
Before serving, drizzle with olive oil and garnish with chopped parsley, if desired.
Serve with toasted pita wedges.