Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 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
- =
- 2/3 cup sesame seeds
- 1/2 cup hazelnuts, finely chopped
- 1/2 cup cashews, finely chopped
- 1/2 cup chickpeas
- 1/2 cup coriander seeds
- 3 tablespoons cumin seeds
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons paprika
- =
Directions
Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy. Separate into pieces big enough for dipping and scooping. Toast the sesame seed in a dry skillet until golden. Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic. Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool. Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.