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Recipe: Halloween Hummus
Similar Categories: Halloween, Hummus
1/4cup fresh parsley leaves, loosely packed (optional)
1/2 very small onion (for about 1/4 cup minced)
1 can (15 ounces, about 1 1/2 cups drained) chickpeas
3 tbsp. tahini (sesame seed paste)
Juice from 1/2 lemon
2 tbsp. extra-virgin olive oil
2 tbsp. water, or more to taste
1/4 tsp. salt
Peel the garlic. Drop the cloves through the feed tube of the food processor
onto the moving blade to mince the garlic finely. If using the parsley, drop
the leaves through the feed tube onto the moving blade, and mince finely.
Peel the onion half, cut it into 2 pieces, and drop them through the feed
tube onto the moving blade to finely mince.
Drain the chickpeas. Remove the lid of the processor, and add the chickpeas,
tahini, lemon juice, oil, water and salt. Process until well blended and the
consistency of a smooth paste, about 30 seconds, stopping once halfway
through to scrape down the sides. (If the hummus is too thick or if you want
to use it as a dip instead of a spread, add water, 1 teaspoon at a time,
until you get the preferred consistency.)
Makes about 1 2/3 cups.
Each tablespoon has about 36 calories (53 percent from fat), 2 grams fat
(trace of saturated fat), no cholesterol, 1 gram protein, 3 grams
carbohydrates, 1 gram dietary fiber and 45 milligrams sodium.
1/2 very small onion (for about 1/4 cup minced)
1 can (15 ounces, about 1 1/2 cups drained) chickpeas
3 tbsp. tahini (sesame seed paste)
Juice from 1/2 lemon
2 tbsp. extra-virgin olive oil
2 tbsp. water, or more to taste
1/4 tsp. salt
Peel the garlic. Drop the cloves through the feed tube of the food processor
onto the moving blade to mince the garlic finely. If using the parsley, drop
the leaves through the feed tube onto the moving blade, and mince finely.
Peel the onion half, cut it into 2 pieces, and drop them through the feed
tube onto the moving blade to finely mince.
Drain the chickpeas. Remove the lid of the processor, and add the chickpeas,
tahini, lemon juice, oil, water and salt. Process until well blended and the
consistency of a smooth paste, about 30 seconds, stopping once halfway
through to scrape down the sides. (If the hummus is too thick or if you want
to use it as a dip instead of a spread, add water, 1 teaspoon at a time,
until you get the preferred consistency.)
Makes about 1 2/3 cups.
Each tablespoon has about 36 calories (53 percent from fat), 2 grams fat
(trace of saturated fat), no cholesterol, 1 gram protein, 3 grams
carbohydrates, 1 gram dietary fiber and 45 milligrams sodium.
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