Servings: 10 people
Calories: 283.879kcal
Cost: $20
Equipment
Ingredients
- 400 g Dried Chickpeas
- 3 cups Spring Water
- 1 onion
- 2 garlic cloves
- ¼ cup olive oil
- 1 tsp lemon juice
- 2 tbsp sauerkraut
- 1 tbsp pepitas roasted ground. Omit for AIP
- 5 walnuts
- 10 macadamias nuts
- 2 tbsp pine nuts
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp pepper omit for AIP
- 1 tbsp turmeric powder
- 2 tbsp ground cumin
- 1 tbsp peanut butter heaped
- 1 tbsp tahini omit for AIP
- 1 tsp sesame oil swap for avocado oil for AIP/Paleo
- 1 tsp cilantro leaves chopped
- ½ tsp rosemary chopped
- ½ tsp thyme chopped
- ½ tsp oregano chopped
- ½ tsp sage chopped
- ½ tsp parsley chopped
Instructions
- Soak the raw/dried chickpeas in a bowl with the spring water overnight.
- Put the chickpeas and left over spring water into a frying pan and cook on low heat for 1 hour with a lid. Stir every 15 minutes just to make sure they are not burning, top up with water if the chickpeas are not fully covered.
- If you only have raw pepitas, then place on a tray, spray with olive oil and cook in the oven at 150°C/300°F for 20 minutes. Once cooked, crush with a mortar and pestle.
- Cut up the onion and garlic and cook until slightly brown on a low heat
- Put all ingredients in a bowl and blend
- If the hummus is too thick after blending, keep adding 1 tbsp of olive oil and 1 tbsp of water until it gets to the desired consistency
Nutrition
Calories: 283.879kcal | Carbohydrates: 30.458g | Protein: 10.237g | Fat: 14.82g | Saturated Fat: 1.917g | Polyunsaturated Fat: 4.221g | Monounsaturated Fat: 7.38g | Sodium: 283.82mg | Potassium: 507.565mg | Fiber: 8.507g | Sugar: 5.403g | Vitamin A: 59.669IU | Vitamin C: 4.365mg | Calcium: 80.963mg | Iron: 4.679mg
Tried this recipe?Let us know how it was!