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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the hummus. Slice the lemon in half and use a reamer to juice it. Measure 1/4 cup of the juice, then pour it into a food processor or a blender. | 2. 2. Add the chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt, and water to the bowl or pitcher and process until smooth, stopping occasionally to scrape down the sides with a spatula. | 3. 3. Transfer the hummus to a small bowl or shallow platter and drizzle it with olive oil. Sprinkle the dip with the parsley. Set it aside (it can be kept at room temperature for up to four hours). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			1.2808	0.4116	0.0486	0.0132
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
tahini	1/4	cup		342.0	15.714	10.686	28.8
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
salt	1/4	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.