Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
388
Calories
4g
Protein
36g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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
- 4 tablespoons lemon juice
- 3 tablespoons taheena
- 1 large or 2 medium avocados
- 1/4 cup finely chopped parsley
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch cayenne
- 1/2 teaspoon paprika
Directions
1
1) Place the lemon juice and taheena in a blender and blend for a moment; then set aside.
2
2) Pit and peel the avocados and cut into pieces, then add them with the remaining ingredients — except the paprika — to the lemon juice/taheena mixture and blend into a smooth paste.
3
3) Place on a flat serving platter and sprinkle with the paprika. Can be served as is, or chilled.
4
Category:Arabian Recipes
5
Category:Arabian Appetizers
Recipe sourced from
fandom