The Middle Eastern dip, Hummus, is usually served at room temperature with pita and is a popular part of the “meze.” A selection of small dishes, showing up as part of multi course meal or as an appetizer.
Hummus
Hummus has been around in some form for centuries, a dish primarily consisting of chick peas and tahini. The earliest known recipe is recorded in cook books written in Cairo, in the 13th Century. It's delicious and in some countries part of every meal.
Whenever we make Hummus, Tzatziki is sure to be on the table as well. A delicious side dish/dip with Souvlaki or Greek Style Meatballs.
Ingredients
- 1 540 ml can of chick peas drained and rinsed = (362 grams) 2 cups 66CHO
- 2 TBSP Tahini (32 grams,) 3CHO/100 gram 1CHO
- 2 TBSP lemon juice 0 CHO
- 1/3 cup olive oil 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. minced garlic 0 CHO
TOTAL CHO 67 CHO
- TOTAL WEIGHT 485 GRAMS
- 67 CHO DIVIDED BY 485 GRAMS = .138 CHO/GRAM
- 1 TBSP = 15 GRAM (.138 CHO x 15 GRAMS) 2.07 CHO/TBSP
- ¼ CUP = 4 TBSP (2.07 CHO X 4) 8.23 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Place all ingredients in food processor and blend until smooth and creamy. Patience pays off here. Blend 4 -5 minutes for a smooth, creamy hummus. Add water by the tablespoon if you like a thinner dip and re weigh for CHO/GRAM count
Garnish with parsley or a little more olive oil and paprika. Serve with any and everything Greek. Souvlaki, Greek Style Meatballs, Greek Salad, Tzatziki, Pitas, and Tortilla chips (gluten free).
