Nutrition balance score
Great
Glycemic Index
35
Low
Nutrition per serving
Calories1487.9 kcal (74%)
Total Fat76.5 g (109%)
Carbs158.2 g (61%)
Sugars27.3 g (30%)
Protein59.3 g (119%)
Sodium2935.6 mg (147%)
Fiber33.1 g (118%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
for the hummus
1 bulbgarlic
1 tspolive oil
1 cupdried chickpeas
cooked until very tender
¼ cuptahini
2 tbspslemon juice
1 tspsalt
⅓ cupwater
ice
for the topping
Instructions
Step 1
Cut the bulb of garlic in half and drizzle each cut side with olive oil. Press the pieces back together and wrap in foil. I roasted the garlic my air-fryer on 400F for 25 minutes, you can also use an oven or toasted oven. Let it cool completely before using in the hummus.
Step 2
In a food processor or high speed blender, combine chickpeas, tahini, lemon and salt. Squeeze each half of the garlic bulb to get all the roasted garlic out. Blend on medium speed for a minute or so, then slowly stream in ice water until the hummus reaches your preferred consistency, scraping the sides of the container every now and then.
Step 3
Heat oil in a pan over medium heat. Add mushrooms and sprinkle with salt. Sauté until golden brown.
Step 4
Spread some hummus on a plate and top with sautéed mushrooms, kimchi and a good drizzle of olive oil. Serve with pita bread.
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