Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
582
Calories
21g
Protein
37g
Fat
53g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black 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 |
| 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 big eggplant
- 4-5 cloves garlic
- juice of 3 lemons or limes, i use both
- 1 can of garbonzo beans, rinsed well
- 1 or 2 cans of black beans
- 5-8 sun-dried tomatoes, in olive oil
- 3 tablespoon tahini
- 3 tablespoon creamy peanut butter
- salt, pepper, parsley, hot sauce (optional)
- =
Directions
1
Mix all ingredients together in a food processor. (This makes quite a bit so you might have to do it in batches.} Season with spices to taste. If the consistency is too thick, add lemonade, yes lemonade, till desired consistency. Serve with toasted pita slices, small cut up veggies and vegan crackers. Also makes a great sandwich or roll-up.
Recipe sourced from
fandom