I’ve always found the idea of hummus appealing but I found that the store bought versions were always too strong for my tastes. The following is a recipe that I adapted from this one that I found on MarthaStewart.com.
Recipe: Yields about 1 cup, serving size is 1 tbsp.
1 can chickpeas, rinsed and drained
- 1 tbsp. lemon juice
- 2 cloves garlic
- 1/2 tsp. cayenne
- 1/2 tsp curry powder or cumin
- 1 tsp. dried parsley
Rinse and drain chickpeas.
- Place chickpeas and 1/2 cup of water in the Nutribullet.
- Add the lemon juice, garlic, cayenne, and curry powder to the Nutribullet and process until smooth.
- Stir in the parsley and place in airtight container.
(total recipe) 300 calories, 77 carbs, 3 fat, 21 protein, 529 sodium, 0 sugar.
(per 1 tbsp. serving) 24 calories, 5 carbs, 0 fat, 1 protein, 33 sodium, 0 sugar.
I suppose its not strictly Middle Eastern but I have trouble eating things that are. As far as I can tell from looking up recipes online, generally you flavour this with cumin and black pepper. I didn’t have cumin on hand but I did have a curry mix with cumin in it, so I tossed it in and crossed my fingers. Luckily my gamble worked out and it was pretty yummy. I’ve found a new flavour that I like. I used significantly less lemon than the original recipe called for because citric acid doesn’t sit too well with my stomach. Also since tahini is both hard to find and expensive I omitted it altogether.
This tasted great with crix crackers and cucumber and carrot sticks.