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- 2 cans chickpeas drained and rinsed, 15 ounce
- cup ½extra-virgin olive oil or more as needed plus more for garnish
- ½ Lemon juiced
- 2 Tablespoons roughly chopped fresh parsley leaves plus more for garnish
- 2 cloves garlic peeled
- 1 teaspoon ½salt
- teaspoon ½dark Asian Sesame Oil
- teaspoon ½ to 1ground cumin
- 12 to 15 grind black pepper
- cup ¼water
- Paprika for garnish
Ingredients
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- In a blender or food processer combine all ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push or scrape down ingredients. If mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along. Scrape the hummus onto a plate. Sprinkle the paprika over top, drizzle lightly with olive oil, scatter some parsley on top and serve. Can make couple hours before serving. Cover top with plastic wrap and leave at room temp.
Calories: 57 Total Fat: 4 grams Saturated Fat: 0.5 grams Protein 1 gram Total Carbs 5 Grams Sugar 0 grams Fiber 1 gram Cholesterol 0 milligrams Sodium 96 milligrams
Chickpeas are a helpful source of zinc, folate, and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fiber content which is much higher than the light colored variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49-53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.
From http://www.foodnetwork.com
Gluten Free Lady www.glutenfreelady.com
