Kitchen Manager

Hummus
On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 29 (pp 875)

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Measurement

Yield Serving Size # of Servings

1 qt 2
fl oz 16

Ingredients

chickpeas, dried (cooked) 1

lb

tahini 8
oz

garlic (chopped) 2
tsp

cumin, ground (optional) ¹⁄₂

tsp

lemon juice 4
fl oz
 water (or vegetable stock) 4
fl oz

salt 1
tsp

pepper, cayenne ¹⁄₂

tsp

olive oil 2
fl oz

parsley, fresh (chopped) 2

tsp

Directions
MISE EN PLACE

• Cook chickpeas.

• Chop garlic.

• Chop parsley.

1. Combine the chickpeas, tahini, garlic, cumin, if using, and lemon juice in a food processor; process until smooth. If necessary, with the
food processor running, add as much water or stock as needed to make the mixture the consistency of firm mayonnaise. Season with
salt and the cayenne pepper.

2. Spoon the hummus onto a serving platter and smooth the surface. Drizzle the oil over the hummus and garnish with the chopped
parsley. Serve with warm pita bread that has been cut into quarters.

Note: If using canned chickpeas, drain and reserve the liquid. Use it in place of the water or stock if needed to adjust the consistency of
the mixture in Step 1.

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Nutrition Facts
Approximate value per serving:
Calories
1864.67 kcal
Total Fat
45.33 g
Calories from Fat
407.95 g
Saturated Fat
5.31 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
1954.4 mg
Total Carbohydrates
286.81 g
Protein
94.48 g
Vitamin A
2747.44 IU
Vitamin C
29.86 mg
Iron
34 mg
Calcium
584.28 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.