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For 600 g, you will need:



Nutritional information:

Whole recipe
Calories
1123
56%
Proteins
38g
15%
Carbohydrates
70g
7%
Fats
77g
12%
 Per 100 g 
Calories
234
12%
Proteins
8g
3%
Carbohydrates
14g
1%
Fats
16g
2%
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Rating
  • Already noted 11 times
  • Average note : 2.1/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 19 min.

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 For 600 g : 1.84 €

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Next message on 2014-11-02

Step by step recipe:


1
Drain the 250 g chickpeas, and put them in the bowl of a mixer or blender.
Houmous : Photo of step #1
2
Add the 2 tablespoons of olive oil, lemon juice, 4 tablespoons of tahina, garlic clove, salt and pepper.
Houmous : Photo of step #2
3
Switch on the mixer.
Houmous : Photo of step #3
4
During mixing, pour a trickle of cold water...
Houmous : Photo of step #4
5
...until you get a smooth and even purée.
Houmous : Photo of step #5
6
Finaly I recommend you pass the houmous throught a fine strainer to remove all the small chickpea skins, and make a smoother mix.
Houmous : Photo of step #6
7
Put in small dishes with a dash of olive oil. Serve it with pitta bread (of course!) or toasted baguette slices.
Houmous : Photo of step #7

Remarks:

Quantities of olive oil, tahina (sesame paste) and lemon juice can be altered to taste.

If houmous is not being served immediately, it must be refrigerated with a fine coating of olive oil on top, in a sealed container otherwise it will darken. You can also add a little vitamin C.

Recipes which use it: 1

image
Four-tier glasses

Source:

Home made

Last modified on: February 21th 2011

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Nota: Rollover photos with your mouse to see recipe title.

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Next message on 2014-11-02

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