FRESH HUMMUS RECIPE RECIPES

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HUMMUS DIP RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Hummus Dip Recipe | Dave Lieberman | Food Network image

Provided by Dave Lieberman

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield about 2 cups

Number Of Ingredients 11

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Steps:

  • In a blender combine all the 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 down the ingredients. If the 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 the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
  • Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams

Nutrition Facts : Calories 214 calorie, FatContent 16 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 715 milligrams, ProteinContent 5 grams, SugarContent 3 grams

HUMMUS DIP RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Hummus Dip Recipe | Dave Lieberman | Food Network image

Provided by Dave Lieberman

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield about 2 cups

Number Of Ingredients 11

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Steps:

  • In a blender combine all the 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 down the ingredients. If the 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 the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
  • Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams

Nutrition Facts : Calories 214 calorie, FatContent 16 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 715 milligrams, ProteinContent 5 grams, SugarContent 3 grams

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HUMMUS DIP RECIPE | DAVE LIEBERMAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 10 minutes
Category appetizer
Cuisine middle-eastern
Calories 214 calorie per serving
  • Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams
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