Ingredients and Weight:
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1 onion, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the soaked chickpeas and add them to a large pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chickpeas are tender.
- Drain the chickpeas and add them to a food processor along with the onion, sun-dried tomatoes, olive oil, tahini, lemon juice, garlic, cumin, salt, and pepper.
- Process until smooth and creamy. Taste and adjust seasonings as needed.
- Transfer the hummus to a serving bowl and garnish with fresh parsley. Serve with pita bread, crackers, or vegetables.
Nutritional Information:
- Calories: 200 per serving
- Fat: 10 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Rich in protein and fiber
- Perfect for dipping or spreading
User Comments:
- "This hummus is amazing! It has the perfect balance of flavors."
- "I love the addition of sun-dried tomatoes. It gives it a unique twist."
- "It's so easy to make and incredibly versatile."
- "The nutritional value makes this hummus a great snack or appetizer."
- "I'll definitely be making this again for my next party."
Special Precautions and Tips:
- If you can't find sun-dried tomatoes, you can substitute roasted red peppers.
- For a smoother hummus, peel the chickpeas before processing them.
- Store the hummus in an airtight container in the refrigerator for up to 5 days.
