paula wolfert’s hummus
In the introduction to , that from deserts in Indian restaurants, kimchi and dill to seas urchins, chutney and falafel, his list of foods that he wouldn’t eat even if starving on a desert island was so vast, he had considered himself wholly unfit to be appointed the Vogue food critic in 1989. (His list of foods he might eat if he were starving on a desert island but only if the refrigerator were filled with nothing but chutney, sea urchins, and falafel, including Greek food, clams, yogurt and any food that is blue, as it is not a color found in nature, makes me laugh equally hard.)
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dried chickpeas, soaked overnight
- 1 teaspoon kosher salt, divided
- 3 garlic cloves, peeled
- 3/4 cup sesame seed paste
- 1/2 cup fresh lemon juice, and more to taste
- Cayenne, hot Hungarian paprika or za’atar
- 2 tablespoons chopped parsley
- 2 teaspoons olive oil