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Hummus* (Chickpeas with Tahini**)


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HUMMUS* (Chickpeas with Tahini**)

Nutrition Facts

Serving Size 2 tablespoons (38g)

Servings Per Recipe 18

Amount Per Serving

Calories

 50

Calories from Fat

 30




% Daily Value *

Total Fat 3g

 

5%

Saturated Fat 0g

 

0%

Trans Fat 0g

 




Cholesterol 0mg

 

0%

Sodium 150mg

 

6%

Total Carbohydrate 5g

2%

Dietary Fiber 1g

 

4%

Sugars 0g

 




Protein 2g

 




Vitamin A

0%

Vitamin C

2%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.




Calories:

2000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholesterol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

300g

375g

Dietary Fiber




25g

30g













60% calories from fat

Ingredients:

1 clove garlic, peeled

3 Tbsp lemon juice

½ tsp salt

1 15-ounce can drained chickpeas (also called garbanzo beans)

4 Tbsp water

3 Tbsp tahini

¼ tsp paprika

2 Tbsp olive oil
* Sounds like: humm-us

** Tahini is ground up sesame seeds, and has the consistency of peanut butter. It sounds like: tu-hee-nee.


Directions:

  1. Put garlic, lemon juice, salt, and 1 cup of chick peas into blender. Add 2 Tbsp of water, and blend until smooth.




  1. Add second cup of chick peas and 2 Tbsp of cold water. Blend until smooth.




  1. Add tahini and blend again until smooth. If you want creamier hummus, add an additional Tbsp of water.




  1. Scoop hummus into a shallow bowl. Smooth over the top of the hummus with a flattened knife. Sprinkle the hummus with paprika and then drizzle the olive oil over it.




  1. Serve with pita bread or cut up raw vegetables.




  1. Hummus will last for several days in the refrigerator.



Yields about 18 servings
Source:

Modified from a recipe in World-of-the–East Vegetarian Cooking, by Madhur Jaffrey (1981)



Recipe analyzed using The Food Processor® Nutrition Analysis Software from ESHA Research, Salem, Oregon.


In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disabilities.
This material was funded by USDA’s Food Stamp Program and Expanded Food and Nutrition Education Program.




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