Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cooking with Michael Symon
Spicy Hummus
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- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 150
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 666 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 5 grams
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 150
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 666 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 5 grams
Ingredients
Directions
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.
