Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
489
Calories
9g
Protein
24g
Fat
66g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 c AM 7 Bean & Barley
- 1/4 c Cooking liquid from beans
- 1 c Minced fresh parsley
- 1/2 c Tahini
- 5 tb Lemon juice
- 1/4 c AM Olive Oil
- 1 Garlic clove (juice from)
- 1/2 ts Cumin
- 1/2 ts Onion powder
- 1 d Cayenne pepper -- OR...
- 1/4 ts -Chili powder
- Sea salt (optional)
- Sliced black olives
- =
Directions
1
Puree the cooked beans, using the liquid as needed to make a smooth puree.
2
Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d'euevre with whole wheat bread or crackers.
Recipe sourced from
fandom