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14th Century Egyptian Hummus
Nicole Hansen
4.22
from
23
votes
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
8
Calories
260
kcal
Ingredients
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
260
kcal
Carbohydrates:
7
g
Protein:
6
g
Fat:
25
g
Saturated Fat:
3
g
Polyunsaturated Fat:
7
g
Monounsaturated Fat:
13
g
Trans Fat:
1
g
Sodium:
139
mg
Potassium:
205
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
200
IU
Vitamin C:
3
mg
Calcium:
55
mg
Iron:
2
mg
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