The entire batch is about 775 calories without counting the oil drizzle.
DISCLAIMER: I did not measure my ingredients so the amounts are an estimate. I used dried oregano because that’s what I had and fresh basil because that’s what I had. Do what you will.
RECIPE
Ingredients:
– 1 can chickpeas, drained with liquid reserved
– 1 T tomato paste
– 3 cloves garlic
– oregano
– basil
– juice of 1/3 lemon
– 3 T tahini
– salt to taste
Directions:
Throw everything except the reserved bean liquid into a food processor and blend. Add some of the bean liquid slowly to thin your hummus out if it’s too thick, I added about 5 or so tsp.
I drizzled some hot chili oil on top for serving but you definitely don’t need to do that! I am currently enjoying with baby carrots, it will probably be even better after it sits in the fridge overnight. Enjoy!!
4 Comments
The entire batch is about 775 calories without counting the oil drizzle.
DISCLAIMER: I did not measure my ingredients so the amounts are an estimate. I used dried oregano because that’s what I had and fresh basil because that’s what I had. Do what you will.
RECIPE
Ingredients:
– 1 can chickpeas, drained with liquid reserved
– 1 T tomato paste
– 3 cloves garlic
– oregano
– basil
– juice of 1/3 lemon
– 3 T tahini
– salt to taste
Directions:
Throw everything except the reserved bean liquid into a food processor and blend. Add some of the bean liquid slowly to thin your hummus out if it’s too thick, I added about 5 or so tsp.
I drizzled some hot chili oil on top for serving but you definitely don’t need to do that! I am currently enjoying with baby carrots, it will probably be even better after it sits in the fridge overnight. Enjoy!!
Sounds fantastic!
This looks 😍😍😍😍
This looks so good!