Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
375
Calories
12g
Protein
24g
Fat
32g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 can (16 oz) garbanzo beans (chickpeas)
- 1 tablespoon olive oil
- 2 tablespoon tahini
- 2 to 4 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1/2 teaspoon cumin (more to liking)
- 1 teaspoon tamari (strong soy sauce) or 1/4 teaspoon salt
- =
Directions
1
Drain garbanzo beans, saving liquid. Place beans and other ingredients in blender or food processor. Blend until smooth, adding 1-2 tablespoon of saved liquid if necessary.
2
Thin to desired consistency. Best if refrigerated several hours or overnight to allow flavors to blend.
3
Serve with pita wedges and vegetables.
Recipe sourced from
fandom