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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garlic, finely chopped
chopped fresh parsley, or to taste
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. :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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