traditional jewish spread made of chickpeas. Perfect on pita bread, crackers or as a veggie dip.
| 4 | cups (2- 1/2 cans) garbanzo beans, rinsed and drained |
| 1/2 | cup tahini (sesame paste) |
| 1/3 | cup warm water |
| 1/3 | cup olive oil |
| 6 | tbsp lemon juice |
| 5 | garlic cloves, minced |
| 1 1/2 | teaspoon salt |
| 2 | teaspoon cuminseed |
| 1 | ground pepper, to taste |
combine all ingredients in food processor and blend until completely smooth. Refrigerate until ready to eat.
CategoriesAppetizers, Snacks
| Nutrition Facts | ||||||
Serving Size 55.4g |
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Amount Per Serving |
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|
Calories 215 Calories from Fat
83 |
||||||
% Daily Value* |
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|
Total Fat
9.2g 14%
|
||||||
|
Saturated Fat
1.1g 6%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
191mg 8%
|
||||||
|
Total Carbohydrates
26.1g 9%
|
||||||
|
Dietary Fiber
7.5g 30%
|
||||||
|
Sugars
4.4g |
||||||
|
Protein
8.8g
|
||||||
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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