Try this Hummus (Chick Pea Dip) recipe, or contribute your own.
- Carbohydrate 20.7303666666667 g
- Cholesterol 0 mg
- Fat 3.162 g
- Fiber 5.60483327085773 g
- Protein 6.72036666666667 g
- Saturated Fat 0.377415 g
- Serving Size 1 1 Serving (81g)
- Sodium 33.862 mg
- Sugar 15.1255333958089 g
- Trans Fat 0.468035 g
- Calories 133 calories
Step-by-step
- Blend all ingredients.
- place in an attractive bowl.
- cut small pitas into triangles for dipping.
A velvety emulsion of legumes, sesame paste, and citrus creates a smooth spread that coats the back of a spoon with glossy uniformity. Achieving this texture requires careful attention to how mechanical force breaks down the cell walls of the beans. When processing ingredients in a food processor fitted with a steel blade, running the motor continuously for at least two full minutes incorporates microscopic air bubbles that lighten the heavy puree.
Fresh Versus Preserved Elements
Using canned legumes offers reliable convenience, but raw chickpeas soaked overnight and simmered until they easily smash between two fingers yield a markedly cleaner, starchier flavor profile that absorbs lemon juice differently. Freshly squeezed citrus provides bright acidity that cuts through the rich sesame paste, whereas bottled juice contains bitter preservative compounds that can overpower delicate garlic notes.
- Grind the crushed garlic with the lemon juice for five minutes before adding the beans to neutralize harsh sulfur compounds.
- If the emulsion seizes or looks grainy, drizzle in ice-cold water one tablespoon at a time while the motor runs to force fat and liquid into a stable suspension.
- Store covered in the refrigerator for up to four days, bringing the dip to room temperature before serving to soften the solidified olive oil fats.
