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8 whole shallots ; peeled
1 tablespoon olive oil
1/4 teaspoon cayenne pepper sauce
1/3 cup tahini
1 teaspoon kosher salt
15 ounces chickpeas ; canned, with liquid reserved
3 tablespoons lemon juice
1/4 teaspoon paprika
Submitted by elnoob
An easy hummus made with roasted shallots. Serve with vegetables or toasted pita chips
Cal: 122 Fat: 5g Carbs: 17g Protein: 5g Fiber: 3g
Original recipe serves 14
½ 2x 3x Reset
Ingredients (serves 14)
Directions
Preheat and oven to 350F. Wrap peeled shallots in foil, and bake for 1 hour. Cool for 10 minutes. In a food processor, combine chickpeas, shallots, tahini, salt, pepper sauce, lemon juice, olive oil and 3 to 5 tablespoons of the reserved chickpea liquid and process until pureed. Transfer to a serving bowl and sprinkle with paprike and serve chilled or at room temperature.
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