Hummus with Tahini
From Gem's Vegetarian Cooking
Source: Moosewood
- 3 cups garbanzos beans, well-cooked
- 4-5 tbs lemon juice
- 1/2 cup tahini
- 3 garlic cloves, pressed
- 1 tsp salt
- 1/8 tsp cayenne
- 1/4 cup fresh parsley, chopped
Blend garbanzo beans with 1/2 cup of the bean liquid and the lemon juice. Then add the tahini, garlic, and seasonings, being careful not to over blend. The texture of hummus should be both rough and creamy at the same time. Add as much of the reserved cup of liquid as you need to get the consistency you want.
Serve as a dip with raw vegetable sticks or toasted pita bread. Try it in a Pita Sandwhich. This is also a fine side dish with a Mediterranean menu.
Hummus will keep for several days refrigerated. It freezes very well.
Nutritional Information
Servings Per Recipe: 4 (more if using for dip instead of sandwiches)
16% of calories from protein
40% of calories from carbs
44% of calories from fat
| Calories | 363.13 |
| Total Fat | 18.34 g |
| Saturated Fat | 2.01 g |
| Polyunsaturated Fat | 0.02 g |
| Monounsaturated Fat | 0.01 g |
| Omega-3 | 0.00 g |
| Omega-6 | 0.02 g |
| Cholesterol | 0.00 |
| Sodium | 1162.03 mg |
| Potassium | 45.22 mg |
| Total Carbohydrate | 37.99 g |
| Dietary Fiber | 9.75 g |
| Sugars | 1.91 g |
| Protein | 15.32 g |
| Vitamin A | 6 % |
| Vitamin C | 16 % |
| Calcium | 9 % |
| Iron | 21 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 77 % |
| Thiamin | 1 % |
| Riboflavin | 0 % |
| Niacin | 0 % |
| Vitamin B6 | 2 % |
| Folate | 2 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 0 % |
| Phosphorus | 1 % |
| Iodine | 0 % |
| Magnesium | 1 % |
| Zinc | 1 % |
| Selenium | 0 % |
| Copper | 1 % |
| Manganese | 2 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
