• 8 large shallots
  • 1 15-oz. can chickpeas, drained and liquid reserved
  • 1 garlic clove
  • 1 tsp. kosher salt
  • 1/3 cup tahini (sesame seed paste)
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. olive oil
  • 1/4 tsp. hot sauce
  • 1/4 tsp. paprika
  • Pita chips, sliced cucumber, cherry tomatoes, sliced carrots and celery


1. Preheat oven to 350°F/180°C. Remove white papery peel from shallots. Wrap shallots in foil. Bake 1 hour; cool 10 minutes.
2. Combine shallots, chickpeas, garlic, salt, tahini, lemon juice, olive oil, 3 to 5 tablespoons of liquid from chickpeas and hot sauce in a work bowl of food processor; process until coarsely pureed. Remove to a serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and vegetables.

Serves 14 Per Serving: 85 calories (55% calories from fat). 5g fat. 1g saturated fat. 270mg sodium, 60mg potassium, 8g carbohydrate, 1g fiber. 3g protein Cook Time: 1 hour*

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Submitted 9/1/11.
Source: Try-Foods Int'l
Submitted By: b smith

Roasted Shallot Hummus