Directions:
- Bring chickpeas and 4 cups water to a boil in a 4-qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, approximately 1-1 1/2 hours.
- Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth.
- Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.
- Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.38 Kcal (1392 kJ) | ||
| Calories from fat | 225.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.04g | 39% | |
|---|---|---|---|
| Sodium | 12.27mg | 1% | |
| Potassium | 333.73mg | 7% | |
| Total Carbs | 21.75g | 7% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 2.6mg | 14% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 504.4 Kcal (2112 kJ) | ||
| Calories from fat | 341.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38g | 39% | |
|---|---|---|---|
| Sodium | 18.61mg | 1% | |
| Potassium | 506.46mg | 7% | |
| Total Carbs | 33g | 7% | |
| Sugars | 5.31g | 14% | |
| Dietary Fiber | 8.74g | 23% | |
| Protein | 11.91g | 16% | |
| Vitamin C | 6.5mg | 7% | |
| Iron | 3.9mg | 14% | |
| Calcium | 81.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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