Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
387
Calories
12g
Protein
24g
Fat
37g
Carbs
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 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 8 ounces chickpeas, soaked and cooked
- 2 garlic bulbs, boiled whole for 20 minutes, drained
- 4 ounces olive oil
- 2 juice of lemons
- 3 ounces tahini
- black pepper
- 4 tablespoons fresh chopped parsley
- tomatoes to garnish
Directions
1
Blend the chickpeas till well puréed.
2
Squeeze the garlic cloves from their skins and add to the chickpeas.
3
Put in the oil, lemon juice and tahini. Blend again.
4
Add pepper and parsley and mix well.
5
Put the mixture into an oiled mould and chill for 2 hours.
6
Turn it onto a plate and garnish with tomato wedges or slices.
7
Category:Dip Recipes
8
Category:Garlic Recipes
9
Category:Chickpea Recipes
Recipe sourced from
fandom