Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
450
Calories
10g
Protein
30g
Fat
40g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| 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 can chickpeas, 15oz
- 2 tbsp lemon juice
- 1/4 cup sesame seeds, toasted
- 1/4 cup onion, chopped
- 3 cl garlic, minced
- 2 tsp olive oil
- 2 tsp cumin, ground
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- parsley, chopped for garnish
- =
Directions
1
Drain the chiuckpeas, reserving ¼ to ½ cup of the liquid. Combine all ingredientsa except parsley in blender. Puree until smooth, adding chickpea liquid if needed to thin the puree. Refrigeerate for 3-6 hours before serving to blend the flavors. Garnish with parsley before serving. Serve with vegetables, pita bread or as a sandwich spread. Serving = ¼c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fa
Recipe sourced from
fandom