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  Garbanzo beans 16 Ounce, drained (Also Called Chick Peas)
  Tahini 5 Tablespoon
  Lemon juice 9 Tablespoon
  Yogurt 3 Tablespoon
  Garlic 3 Clove (15 gm), mashed
  Salt To Taste, mashed
  Pepper white 1⁄8 Teaspoon
  Salt To Taste
  Hot red pepper To Taste
  Paprika 1 Teaspoon
  Cumin 1 Teaspoon
  Minced parsley 1 Teaspoon

Place the garbanzo beans (reserving a few for garnish) in a blender container or food processor fitted with the steel blade.
Puree until smooth and creamy and there are no more lumps.
Set aside.
In a mixing bowl combine the tahini, lemon juice, yogurt, garlic, white pepper and salt.
Blend well.
Stir in the pureed garbanzo beans.
Blend thoroughly.
Spread the dip on a round, large platter.
Garnish with the reserved beans, sprinkle with the red pepper, paprika and cumin.
Rim with the minced parsley.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2216 Calories from Fat 591

% Daily Value*

Total Fat 71 g108.5%

Saturated Fat 9.6 g47.8%

Trans Fat 0 g

Cholesterol 5.9 mg2%

Sodium 947.8 mg39.5%

Total Carbohydrates 316 g105.2%

Dietary Fiber 86 g344.2%

Sugars 54.7 g

Protein 105 g211%

Vitamin A 71.6% Vitamin C 167.1%

Calcium 73.8% Iron 204.7%

*Based on a 2000 Calorie diet

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