Three-Seed Hummus Recipe - Cooking Index
Three-Seed Hummus Recipe - Cooking Index
Sunflower and flaxseeds add additional flavor and nutrients to this popular sesame and chickpea puree. Use as a sandwich spread or serve as a dip with triangles of warm pita bread. If any of the seeds are not available, substitute more of the other seeds to make up the difference.
Courses: Dips and Spreads, Starters and appetizers, Vegetarian| 1 tablespoon | 15ml | Hulled sunflower seeds |
| 1 tablespoon | 15ml | Flaxseeds or hemp seeds |
| 1 1/2 cups | 355ml | Cooked chickpeas |
| = (or a 15 1/2-oz can, rinsed and drained) | ||
| 1/4 cup | 59ml | Tahini |
| 1 | Garlic cloves - (to 2) - chopped | |
| 2 tablespoons | 30ml | Fresh lemon juice - or to taste |
| 1 tablespoon | 15ml | Flaxseed oil - (optional) |
| 1 | Cayenne | |
| 1 tablespoon | 15ml | Chopped fresh flat-leaf parsley |
| 1 teaspoon | 5ml | Sesame seeds |
In coffee grinder or blender, grind sunflower and flaxseeds to a powder.
In food processor, combine chickpeas, tahini, garlic, lemon juice, flaxseed oil if using, salt to taste, cayenne and reserved ground seeds. Process until smooth. Add water, 1 tablespoon at a time, until desired consistency for hummus is reached.
Transfer hummus to small bowl and sprinkle chopped parsley around outer edge and sesame seeds in center.
This recipe yields 4 to 6 servings.
Per Serving: 219 Cal; 9g Prot; 12g Total Fat (2 Sat. Fat); 21g Carb.; 0mg Chol; 6mg Sod.; 5g Fiber.
Source:
Vegetarian Times, March 2001
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