Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
371
Calories
11g
Protein
25g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cups dried chickpeas
- 1/2 cup fresh lemon juice, plus more as needed
- 1/2 cup tahini
- 4 Tbs. extra-virgin olive oil
- 5 garlic cloves, minced
- 3/4 tsp. salt, plus more as needed
- 1/4 tsp. ground cumin
- 2 tsp. chopped fresh flat-leaf parsley
- Large pinch of paprika
- 6 lemon wedges or radishes
- 1/4 cup brine-cured black olives, such as Kalamata
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes