Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
403
Calories
8g
Protein
34g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tahini | 1 tbsp (15g) | 89 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 3 cups dried chick peas, soak in water overnight
- 4-5 cloves of garlic
- 8 tbs of tahini
- salt
- 2 fresh lemon, squeezed
- 1/2 cup of olive oil
- 2 tbs margarine
- 1/2 tsp Cumin and 1/2 tsp paprika to garnish
- =
Directions
1
Cook chick peas until soft. You may use canned chick peas. Put all ingredients in a blender and use "puree" function. You could split all ingredients in two and repeat the above, unless you have a powerful blender. Sautee some cumin and paprika in 2 tbs margarine and pour over the mix. Served in room temperature.
Recipe sourced from
fandom