chickpea and tahini spread or dip
| 1 3/4 | cups chickpeas |
| 2 | tbsp tahini |
| 4 | cloves garlic |
| 2 | tsps cumin |
| 1/4 | tspn salt |
| 1 | dash cayenne pepper |
| 3 | tbsps olive oil |
| 1 | tbsp lemon juice |
- Bring to a boil: 15 oz can chickpeas (with liquid) with 1/4 carrot, 1 bay leaf, and a quarter of an onion. Reduce to simmer for five minutes, turn off heat and wait for chickpeas to cool to room temperature
- discard carrot, bay leaf and onion. keep cooking liquid
- in food processor, combine chickpeas, garlic, tahini, cumin, salt, cayenne, olive oil, and lemon juice.
- with machine running, carefully add just enough reserved cooking liquid to achieve a smooth paste. Consistency can be ajdusted for personal taste.
- must be served at room temperature. must be refrigerated for storage. will store several days. better on the second day.
First Course, Middle Eastern
| Nutrition Facts | ||||||
Serving Size 32.4g |
||||||
Amount Per Serving |
||||||
|
Calories 132 Calories from Fat
50 |
||||||
% Daily Value* |
||||||
|
Total Fat
5.6g 9%
|
||||||
|
Saturated Fat
0.7g 3%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
51mg 2%
|
||||||
|
Total Carbohydrates
16.1g 5%
|
||||||
|
Dietary Fiber
4.6g 18%
|
||||||
|
Sugars
2.7g |
||||||
|
Protein
5.3g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Advertisement
Featured Video
DepressionLearn how the brain works, and how to recognize the symptoms of depression.
