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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt. | 2. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. | 3. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. | 4. Transfer to a serving bowl and refrigerate for at least 1 hour. | 5. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	can	drained	1133.4333	188.7556	61.3793	18.1109
red pepper	1	jar	roasted	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
tahini	1 1/2	1/2		2052.0	94.28399999999999	64.116	172.8
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
salt	1/4	teaspoon		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96

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