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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. Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the pimentón, and the salt, black pepper, and cayenne in a large bowl, food processor, or blender. Mash or process until relatively smooth. | 2. Add the chickpeas, tahini, and lemon juice, and mash or process until the hummus is uniform in texture and as smooth as you like it, adding the reserved garbanzo cooking liquid or water as needed if the mixture is too thick. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon pimentón over the hummus, drizzle with the remaining 1 tablespoon oil, and serve immediately (or cover and refrigerate for up to a week). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		chopped	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
paprika	2 1/2	1/2	smoked	16.215	3.1044	0.8131	0.7412
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
chickpea	4	cups	drained cooked	3024.0	503.6	163.76	48.32
peanut butter	1	cup		1519.62	55.6506	62.0748	128.8452
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952

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