Olive Oil Hummus with Basil
A traditional cold appetizer with a Middle Eastern flavor!
stanik-77
Recipe author
Olive Oil Hummus with Basil
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
17 g
Fats 22 %
16 g
Carbohydrates 55 %
41 g
376 kcal
GI:
100
/
0
/
0
- Hummus is a classic Middle Eastern dish served as a dip or a cold appetizer. Like much of the region's cooking, it leans on beans and nuts, and this recipe is no different. Its backbone is the chickpea, a member of the legume family. The most time-consuming part of making hummus is cooking the chickpeas. First, soak them in cold water for several hours — I find it easiest to set them to soak overnight and start in on the rest the next morning. Drain, then simmer the soaked chickpeas over low heat for about 2 hours, without any salt, until they are soft. Purée them in a blender, adding a little of the reserved cooking water as needed to loosen them. Add the minced garlic and the other spices, taste, and salt as needed. Blend until smooth, drizzling in the olive oil a little at a time. Finished hummus should have the consistency of a smooth paste. It's rich in plant protein and a great choice for vegetarians.
Caloric content of the products possible in the composition of the dish
- Dried green peas, whole, uncooked - 340 kcal/100g
- Split peas, raw, no seed coat - 348 kcal/100g
- Split peas, boiled - 115 kcal/100g
- Chickpeas, dried, uncooked - 360 kcal/100g
- Cowpeas, dried, uncooked - 343 kcal/100g
- Cowpeas, dried, boiled - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Curry powder - 352 kcal/100g
- Sage - 315 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Frozen soup greens, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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