Gingered Hummus
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons finely minced fresh ginger
- 1clove garlic, minced
- 2tablespoons lemon juice
- 1can chick peas, well drained
- 2tablespoons olive oil
- Salt and cayenne pepper
Nutritional analysis per serving (3 servings)
180 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ginger, garlic and lemon juice in blender or food processer and process until well mixed.
- Step 2
Add half chick peas, process until pureed, then add remaining chick peas and process until mixture is smooth.
- Step 3
With machine running slowly, drizzle in olive oil.
- Step 4
Season to taste with salt and cayenne pepper. Serve with bread, crackers or toasted triangles of pita bread.
Private Notes
Comments
No really hummus as there is no tahini - just a chick pea dip. No bad, but not exciting. Used 1 tsp. salt, 1/16th cayenne, and 3 Tbsp. olive oil.
The word 'hummus' (حُمُّص) means 'chickpeas'. I was heavier on the ginger and olive oil and liked the result. A lighter/fresher taste than the more common chickpeas in tahini (حمص بالطحينة).