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11Ingredients
60Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dried chickpeas (sorted and rinsed, OR: 4 cups homemade chickpeas, OR: 2 15 oz cans chickpeas)
- 4 cups water (if cooking the chickpeas)
- 2 cloves garlic (peeled)
- 1/2 tsp. kosher salt
- 1/2 cup cooking liquid (chickpea, reserved from cooking the chickpeas, or water if you’re using canned)
- 1 lemon
- 1/4 cup tahini (or substitute natural peanut butter)
- 1/2 cup extra-virgin olive oil
- salt
- pepper
- paprika (for color; smoked spanish paprika, pimenton de la vera, is my favorite)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol<5mg1% |
Sodium700mg29% |
Potassium680mg19% |
Protein16g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber13g52% |
Sugars8g |
Vitamin A30% |
Vitamin C45% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Robbyn K. 6 years ago
This has become my go-to hummus recipe (and I have been making hummus for over 20 years). I don't do the pressure cooking, but I make a big batch in my slow cooker and freeze for later. And I read your article about how to measure Thai curry the other day- I have drifted from the cans to the big tub of curry, and I was delighted by your discussion of the matter- thanks so much! I saw your pic and thought- that's my hummus guy!!