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Ingredients
- 2 c. cooked chickpeas (substitute with canned black or possibly kidney beans if you prefer)
- 2 x cloves garlic, chopped
- 1/2 tsp grated fresh ginger
- 1 x warm chili of your choice (optional, or possibly add in more!), chopped
- 1/2 tsp grnd coriander
- 1/2 tsp grnd cumin
- 3 Tbsp. fresh chopped cilantro salt and pepper to taste
Directions
- Saute/fry the garlic, ginger, chili, grnd coriander and cumin in a small saute/fry pan, with a little water until garlic is soft. Add in to chickpeas. Mash thoroughly. Add in cilantro leaves and salt/pepper. Serve cool or possibly at room temperature as a dip. Notes: Minced cucumber, boiled cubed potatoes, chopped scallions, and/or possibly grated carrot are all nice additions
- USES:Hummus is used as a dip with Pita bread, crackers or possibly fresh cut veggies. Many people use hummus as a spread on sandwiches (instead of high cholesterol mayonnaise), as a topping on broiled fish or possibly chicken, on baked potatoes instead of lowfat sour cream, or possibly as the main ingredient in a vegetarian sandwich.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 586 | |
| Calories from Fat 49 | 8% |
| Total Fat 5.9g | 7% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1438mg | 60% |
| Potassium 881mg | 25% |
| Total Carbs 111.38g | 30% |
| Dietary Fiber 21.7g | 72% |
| Sugars 0.09g | 0% |
| Protein 24.41g | 39% |
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