LEBANESE HUMMUS
This is a fusion of Middle Eastern and South Asian tastes. You haven't lived till you've tried it. It goes good as veggie or naan or pita bread dip, or even in spoonfuls straight from the bowl. We like this recipe so much we have to triple it to make sure it isn't all eaten right after being put out.
Provided by cellogirl2
Categories Lebanese
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste.
- Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower.
- Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design.
- Best if left in the refrigerator over night for spices to blend.
Nutrition Facts : Calories 270, Fat 15, SaturatedFat 2.1, Sodium 361.2, Carbohydrate 28.9, Fiber 5.6, Sugar 0.2, Protein 6.2
BEST HUMMUS
I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.
Provided by Reman9981
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 32
Number Of Ingredients 9
Steps:
- Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg
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