This recipe has Sodium as 51.7% and Manganese as 429% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 22.6% of RDA
• Carbs: 24.6% of RDA
• Fat (total lipid): 16.7% of RDA
• Fiber: 49.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 19.5% of RDA
• Sodium: 51.7% of RDA
• Sugar: 36.4% of RDA
• Vitamin A (IU): 9.1% of RDA
• Vitamin B6: 28.1% of RDA
• Vitamin C: 25.4% of RDA
• Iron: 3.5% of RDA
• Magnesium: 25.0% of RDA
• Manganese: 429% of RDA
• Niacin: 11.3% of RDA
• Potassium: 22.0% of RDA
• Zinc: 21.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
chickpea|roasted red pepper|tahini|cumin|chili powder|salt|black pepper|garlic powder|parsley (dried)
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Place all ingredients into a high-speed blender or food processor and mix. Be sure to scrape down the sides in-between mixing to make sure that everything is incorporated.
Add more spices, salt or pepper to taste. Place in the fridge before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you have any leftover hummus, place in the fridge in an airtight, sealed container. It should keep for at least 3-5 days, but be sure to still keep any eye on it since this one has no preservatives.
This recipe has the following nutrient totals:
Protein 21.9 g
Carbohydrates 67.6 g
Iron 0.66 mg
Fiber 13.7 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.