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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas in a generous amount of water overnight. | 2. Rinse the chickpeas and transfer to a medium saucepot. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes. | 3. Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish. | 4. Combine the chickpeas, ½ cup of the cooking water, the tahini, lemon juice, garlic, and the remaining ¼ teaspoon salt in a food processor. Pulse until completely smooth. | 5. Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper. | 6. Cook’s Note: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness. Jeanette frequently uses Aleppo pepper in her dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	cup	dried	756.0	125.9	40.94	12.08
water	6	cups		0.0	0.0	0.0	0.0
fine salt	1 1/4	1/4		-	-	-	-
tahini	1/3	cup		456.0	20.951999999999998	14.248	38.4
lemon juice	5	tablespoons		16.775	5.2613	0.2669	0.183
garlic clove	2		chopped	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
aleppo pepper	1/2	teaspoon		-	-	-	-

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