Tao Hummus

Tao Hummus

2 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
X24
Recipe by  X24

“Chickpea spread. We often replace a portion of the chickpeas with cooked edamame. This gives the hummus a nice green tint and sweetens it a very small amount.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Combine chickpeas, tahini, water, lemon juice, garlic, cumin, and salt in food processor or blender; puree until smooth. Transfer hummus to a flat dish. Sprinkle parsley over the hummus to serve.

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Reviews (2)

Rate This Recipe
Christina
1

Christina

Delicious! I used a can of garbanzo beans, that I drained. I did need to add a bit more water and lemon juice to get it to the consistancy that I wanted it, but that was no big deal. I topped mine w/ olive oil, parsley, toasted pine nuts and paprika. Great flavor...I will def be using this recipe again~YUM! Thanks for sharing. :)

kimbkeo
0

kimbkeo

This is absolutely fantastic. First time ever tasting hummus. Unbelievably good. However, I had to make a few changes for lack of ingredients. I had to substitute the cumin and parsley. Instead, I used savory and chili powder. Also, I had to make my own tahini with the following recipe: 1 1/3 cup sesame seeds 1/8 - 1/4 cup oil I baked the sesame seeds on a shallow pan at 350'F, shaking the tray every minute or so for about 8-10 minutes. Let the seeds cool, and pureed them with the oil. As a twist, I put the hummus on a tortilla wrap with chopped carrots. Delicious every way you serve it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Authentic Kicked-Up Syrian Hummus

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Spicy Roasted Red Pepper and Feta Hummus