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FAGE

FAGE

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Recipe of Hummus FAGE
FAGE
FAGE

FAGE

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Recipe of Hummus FAGE
Recipe

Hummus FAGE

15 mins
Low
45
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Easy and delicious recipe to botanize, the hummus FAGE is a chickpea dip but this recipe takes Greek style yoghurt making it delicious and original.
Learn more about FAGE

Ingredients

6 portions
  • 1/2 cups Yoghurt Greek Style FAGE® Total 0%
  • 2 teaspoons Sesame oil
  • 1 serrano pepper, finely chopped
  • 30 ounces chickpea, drained and well rinsed
  • 1 pinch ground black pepper
  • 1 lemon, (juice and grated)
  • 1 pinch Kosher salt
  • 1/4 cups extra virgin olive oil
  • Tabasco sauces, to taste
  • 1/4 cups fresh parsley, chopped
  • 3 pita breads, cut into triangles
  • 1/4 cups Yoghurt Greek Style FAGE® Total 0%
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoons ground black pepper

Preparation

Combine half of the chickpeas, garlic, serrano chili, lemon juice and grated zest, Greek Style Yoghurt FAGE® Total 0% (1/2 cup), sesame oil, olive oil and tabasco , liquefy or put in a food processor until it is a smooth mixture.
Empty the mixture in a bowl.
Add the remaining chickpeas to a separate bowl and crush with a fork.
Fold the mixture of chickpea and parsley into the soft mixture and season with salt and pepper to taste.
Garnish with chopped parsley.
To make the pita chips: Preheat the oven to 350ºF. Brush the top of each chip with Greek Style Yoghurt FAGE® Total 0%. Mix the cumin, salt and pepper in a small bowl and spread the mixture in the Greek Style Yoghurt FAGE® Total 0%. In a baking tray, place the bread with the yoghurt on top and bake until lightly browned and crispy (10 minutes). Take out and let cool.
Serve the hummus FAGE with the pita chips.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
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Ratings (1)
Pilar Perez
27/02/2014 19:43:17
SUENA INTERESANTE ANADIR TABASCO Y CHILE SERRANO A EL HUMMUS SUENA GENIAL, GRACIAS POR COMPARTIR LA RECETA

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