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14th Century Egyptian Hummus

14th Century Egyptian Hummus

Nicole Hansen
5 from 5 votes
Prep Time 20 mins
Total Time 20 mins
Servings 8
Calories 260 kcal


  • 1.5 cups chickpeas (15 oz can), drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1/2 cup tahini
  • 1/2 cup wine red wine vinegar
  • 2 tbsp fresh parsley
  • 2 tbsp fresh mint
  • 1/4 cup shelled pistachios, raw
  • 1/4 cup shelled walnuts, raw
  • 1/4 cup almonds, raw
  • 1/4 cup hazelnuts, raw
  • 1/8 tsp thyme
  • 1/8 tsp caraway seeds
  • 1/4 tsp coriander seeds
  • Salt, to taste
  • 1/2 cup black or green olives, pitted or with pits
  • 1 preserved lemon, chopped into pieces (optional) or a squeeze of lemon juice


  • Mash the chickpeas with a fork or potato masher.
  • Stir together the olive oil, red wine vinegar and tahini and then mix in with the chickpeas.
  • Toast all of the nuts in a skillet on medium heat. Stir often, careful not to burn. Should take about 5 minutes. Remove from heat.
  • Finely chop parsley and mint in a food processor and then add the nuts and coarsely chop the nuts. Add herbs and nuts to chickpea mixture.
  • Mix the remaining spices into the chickpeas. Top the hummus with olives and either chopped, preserved lemons or a good squeeze of lemon juice.


Calories: 260kcalCarbohydrates: 7gProtein: 6gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 139mgPotassium: 205mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 55mgIron: 2mg
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