Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
410
Calories
13g
Protein
24g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 3 cans chickpeas, drained (or save a little juice and you don't have to use as much oil
- 1/2 cucumber
- 1 small tomato
- 1 1/2 lemon, juice and pulp
- a handful chopped parsley
- salt to taste
- fresh ground pepper to taste
- 1/4 cup olive oil (or add chickpea juice instead) you can add more oil if you like
- 3 cloves of garlic
- 1 tablespoon tahini
- =
Directions
1
Put all ingredients in a food processor and blend until smooth.
2
Use as a dip for fresh cut veggies, tortilla chips, stone ground vegan crackers, toasted or fresh syrian vegan bread.
Recipe sourced from
fandom