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Salatet Hummus

 

20

Yield

4

servings

Prep

12

hrs

Cook

1

hrs

Ready

14

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup chickpeas (garbanzo beans)
dried
¼ cup parsley leaves
finely chopped
¼ cup onions
finely chopped
½ teaspoon garlic
finely chopped
3 tablespoons lemon juice
fresh
2 tablespoons olive oil
½ teaspoon salt
1 pinch cayenne pepper
*

Directions

Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a large bowl or pan and add enough cold water to cover them by 2 inches.

Soak at room temperature for at least 12 hours.

Drain the peas and place them in a small, heavy saucepan.

Add enough fresh water to cover them completely and bring to a boil over high heat.

Reduce the heat to low and simmer partially covered for about 1½ hours, replenishing the liquid with boiling water from time to time if necessary to keep the peas covered throughout the cooking period.

When done, the peas should be tender to the bite but still somewhat firm.

Drain and cool to room temperature.

Just before serving, combine the parsley, onions, garlic, lemon juice, olive oil, salt and cayenne pepper in a salad bowl, and beat them together with a fork.

Add the chick-peas and toss gently to coat the peas evenly with the dressing.

Taste for seasoning.

 

* not incl. in nutrient facts

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Comments


Gainesville, United States
 over 9 years ago

good

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 13747% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 477mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 22%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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