Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
407
Calories
7g
Protein
36g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 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 cup chick peas
- 1 cup tahini (sesame oil)
- Juice of 3 large lemons
- 1/2 teaspoon salt
- 1/2 glove garlic, mashed
- 1/4 cup olive oil
- 1/4 teaspoon paprika
- 1 tablespoon chopped parsley
- =
Directions
1
Wash the peas, drain, cover with water and let soak overnight. Next day, boil till tender an hour or longer. (You can use canned chick peas.) Mash all but a quarter cup to a puree. Add the sesame oil, lemon juice, salt, and garlic. Mix well and put on a plate. Pour the olive oil on top and garnish with the extra whole chick peas, paprika, and parsley. Yield: 4 servings.
Recipe sourced from
fandom