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Hummus With Toasted Pita

  Tahini 1⁄4 Cup (4 tbs) (Sesame Paste)
  Olive oil 1 Teaspoon
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), chopped
  Canned chickpeas 16 Ounce, drained, rinsed with cold water, drained again
  Salt To Taste
  Freshly ground black pepper To Taste
  Toasted pita bread 4

Process tahini, lemon juice, 1/3 cup water, and garlic in food processor or blender until smooth.
With food processor running, gradually add chick peas, salt, and pepper, processing until mixture is a very thick paste.
(If using a blender, add chick peas in 1/4 cup batches.) The hummus will continue to thicken in the refrigerator, so if it seems too thick add more water and process again.
Place hummus in a covered container and refrigerate for up to a week; it can also be frozen.
Before serving, drizzle with olive oil and garnish with chopped parsley, if desired.
Serve with toasted pita wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1525 Calories from Fat 389

% Daily Value*

Total Fat 46 g71%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2803.9 mg116.8%

Total Carbohydrates 234 g78%

Dietary Fiber 28 g111.9%

Sugars 2.1 g

Protein 52 g104%

Vitamin A 3.2% Vitamin C 101.1%

Calcium 43.2% Iron 67.4%

*Based on a 2000 Calorie diet

Hummus With Toasted Pita Recipe