I'm addicted to hummus now. I've been finding lots of different hummus recipes to try too. There's a black bean hummus recipe in the last issue of Cooking Light's magazine and I want to try making hummus made with edamame. I bought a big frozen bag of it last week at Sam's Club. Hummus is good with pita chips and any kind of veggie. I like carrots. It's a good way of getting more veggies in and I've been meaning to eat more veggies lately.
I'm not a big fan of veggies. I think during the week I'll have at least one serving and that is it. I take my gummy multivitamin at night. I hope that you're as excited for getting more veggies into your diet like I am because there's going to be a lot of posts about veggies coming your way. 🙂
Ina Garten's Hummus
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 2 ¾ cup 1x
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 ½ teaspoons kosher salt
- ⅓ cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes hot sauce
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
myWW: blue: 3; green: 5; purple: 3
- Category: Side
- Method: Food Processor
- Cuisine: Greek
- Serving Size: 1
- Calories: 144.8
- Sodium: 219mg
- Fat: 5.6 g
- Carbohydrates: 19.5 g
- Fiber: 4.1 g
- Cholesterol: 5.4 g
Mercedes alvarez desde venezuela - Valencia says
me encanta su programa muy profesional, mil bediciones
Dixie Mack says
I love Ina. Can't wait to make this recipe this weekend. And it is WW friendly.
Always have relied on Ina and this recipe Is no exception - The Best!!
I knew Ina wouldn’t let me down. This is much better than the other recipe I used. Great!