Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
418
Calories
12g
Protein
27g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Pita Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 15 oz. can of Chick Peas (Garbanzos), strained
- 1/5 cup (1.5 oz.) Tahini (sesame seed paste)
- 1 clove garlic
- 1/2 - 1 teaspoon salt
- 1 oz. lemon juice (about 1/2 of a med. sized lemon)
- 2.5 oz. cold water
- 2-4 tablespoon olive oil (optional)
- a pinch or two of dried or fresh parsley fakes (optional)
- a few sprinkles of paprika (optional)
- 3-6 rounds of vegan pita bread
- =
Directions
1
Combine chick peas, tahini, garlic, salt, and lemon juice in a food processor. Process on high for 3 minutes, adding water as needed. Spoon out into a large dinner plate and spread evenly. Chill. (optional) Garnish with olive oil, parsley, and paprika.
2
Serve with Pita, warmed for a minute in a 250 degree (f) oven.
Recipe sourced from
fandom