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  • 25minutes
  • 477calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 13 ounces garbanzo beans

  2. 3 small garlic cloves

  3. 5 tablespoons tahini

  4. 4 tablespoons yogurt (middle eastern)

  5. 4 tablespoons lemon juice or 4 tablespoons lime juice

  6. 1/2 cup olive oil

  7. salt

  8. 1/2 garlic clove

  9. 1/2 large jalapeno pepper

  10. 1 whole lemon, juice of

  11. 1 lime, juice of

  12. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.

  2. Place only the beans and garlic in food processor.

  3. Run the processor to grind up the beans.

  4. Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.

  5. You will need to let it blend in the food processor for about 10 minutes to get creamy.

  6. Afterwards if you want it a bit looser add a tiny bit of broth and stir well.

  7. Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.

  8. Add lemon juice to the garlic/jalapeño condiment and stir well.

  9. Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.

  10. Place in the refrigerator for about an hour or so.

  11. Decorate with paprika.

  12. Drizzle with olive oil.

  13. Serve with pita wedges.

  14. Hummus will last for 2 days in the fridge.

  15. Enjoy!

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