Hummus Chickpea

Yield: 1 qt (11)

U.S.

Metric

Ingredients

I

Procedure

1 lb

500 g

Cooked or canned

1.

Purée the chickpeas with the tahini, garlic, lemon juice, and

chickpeas, drained

olive oil.

8 oz

250 g

Tahini (sesame paste)

2.

If necessary, thin the purée with a little water or additional

1-4 oz

8 g

Garlic, crushed

lemon juice, depending on the taste.

4 fl oz

125 mL

Lemon juice

3.

Season with salt to taste and with cayenne.

1 fl oz

30 mL

Olive oil

4.

Chill for at least 1 hour to allow the flavors time to blend.

to taste

to taste

Salt

pinch

pinch

Cayenne

1-2 fl oz

30-50 mL

Olive oil

5.

Spoon the hummus into serving bowls. Drizzle additional olive

oil over each bowl before serving.

Per 1 ounce:

Calories, 80; Protein, 3 g; Fat, 6 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 2 g; Sodium, 0 mg.

oil over each bowl before serving.

Variation

Per 1 ounce:

Calories, 80; Protein, 3 g; Fat, 6 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 2 g; Sodium, 0 mg.

Hummus

Babaganouj

Substitute eggplant purée for the chickpeas. Make the eggplant purée as follows: Toast whole eggplants under a broiler, over a gas burner, or directly on a flattop range until the skin is charred and the eggplant is soft. Peel off the charred skin under running water and cut off the tops. Remove large clumps of seeds if desired. Let stand in a china cap or sieve to let excess moisture drain, then purée the pulp. Reduce the lemon juice to 2-3 fl oz (60-90 mL) and the tahini to 4 oz (125 g). Double the olive oil.

Hummus

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