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Hummus with Tahini and Yogurt
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Ingredients
- Boiled chickpeas2 cans
- Lemon juicejuice of 2 lemons
- green bell pepper1
- Yogurt1 cup
- vinegar2 tbsp
- Tahini2 tbsp
- Olive Oil1 tbsp
- minced garlic4 cloves
- salt and cuminto taste
- parsley and mintfor garnish
Allergens (inferred from ingredient names): milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 10, fat 12, carbs 24, fiber 7, sugar 3
Original steps
- Chop the green pepper and place it in a blender with the garlic, salt, cumin, vinegar, and lemon juice; then add the boiled chickpeas with the yogurt, followed by the tahini and dried mint.
- Blend all ingredients thoroughly, then transfer to a serving dish.
- Drizzle with olive oil and sprinkle with chopped parsley.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking