Ingredients and Weight:
- Chickpeas, canned, drained: 1 can (15 ounces)
- Lemon juice: 1/4 cup
- Garlic cloves: 3, minced
- Olive oil: 1/4 cup
- Salt: 1 teaspoon
- Paprika: 1/2 teaspoon
- Cumin: 1/2 teaspoon
- Ground coriander: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Preparation Time:
5 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a food processor or high-powered blender, combine the chickpeas, lemon juice, garlic, olive oil, salt, paprika, cumin, coriander, and black pepper.
- Process until smooth and creamy, about 1 minute.
- Serve immediately with pita bread, vegetables, or crackers.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 120
- Fat: 5 grams
- Protein: 5 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Sodium: 150 milligrams
Dish Characteristics:
- Creamy and smooth texture
- Tangy and flavorful
- Nut-free and tahini-free
- Suitable for American taste buds
User Comments:
- "This hummus is delicious! It's so creamy and has just the right amount of spices."
- "I love that it's made without tahini. It's much lighter and refreshing."
- "This is the perfect dip for vegetable crudités, pita bread, or even crackers."
Special Precautions and Tips:
- To make a spicier hummus, add more cumin or chili powder.
- For a smoother hummus, peel the chickpeas before processing.
- Store hummus in an airtight container in the refrigerator for up to 3 days.
