Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
410
Calories
12g
Protein
28g
Fat
33g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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
- ½ cup dried chickpeas
- 5 tablespoons lemon juice
- 4 tablespoons pure olive oil
- 2 tablespoons tahini (sesame seed paste)
- 4 large cloves garlic
- ¾ teaspoon salt
Directions
1
Soak chickpeas overnight.
2
Drain, rinse, and place chickpeas in saucepan . Just barely cover with water.
3
Add chopped garlic and salt.
4
Cook until tender (about 30 minutes) and set aside to cool.
5
Purée chickpeas in a blender with the oil, lemon juice, and tahini paste until smooth.
Recipe sourced from
wikibooks