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Gluten-free hummus

Nutrition Facts

Serving Size 1/4 cup
Calories 116

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 0.5 g
Total fat 4 g
Sodium 210 mg
Cholesterol 0 mg
Dietary fiber 4 g
Protein 5 g

* 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: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Hummus is a dip made from chickpeas, spices and tahini. This version uses olive oil in place of tahini, which often contains gluten.

Ingredients

(Serves 6)
  • 2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
  • 3 cups water
  • 2 cloves garlic
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup plus 2 tablespoons sliced green (spring) onion
  • 2 tablespoons sherry vinegar
  • 3 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 teaspoon ground cumin

Directions

In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/4 teaspoon of salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.

In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.

Last Updated: June 15th, 2017