Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
341
Calories
9g
Protein
26g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Pea | 1/2 cup (72g) | 62 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 125g chick peas, soaked for a few hours
- Juice of 2 lemons
- 3 Tbsp tahini
- 2 garlic cloves, crushed
- 1 Tbsp Flax seed oil
- salt
- =
Directions
1
Drain chickpeas and simmer in fresh water for and hour or until tender.
2
Reserve the cooking water.
3
Process the chickpeas in a blender with remaining ingredients.
4
Add cooking liquid to obtain a soft, creamy consistency.
5
Serve on a flat plate garnished with a drizzle of olive oil.
Recipe sourced from
fandom