this recipe is based upon the traditional recipe, but as i use so much garlic, it is a bit spicy. if you are sensitive to garlic, or are not fond of the taste of raw garlic, reduce by half, or just use one.
| 600 | g chickpeas (high-quality; drained and rinsed) |
| 2/3 | cups lemon juice |
| 6 | tbls organic extra-virgin olive oil |
| 6 | tbls tahini |
| 3 | tbls fresh parsley |
| 5 | cloves garlic (large, not elephant) |
process all ingredients in a food processor--done. TIP: put the garlic through a garlic press if you have one, otherwise the flavour is stronger than you might expect, and you may end up with chunks. these can be a fun and crunchy surprise, but ONLY if you love fresh garlic.
CategoriesAppetizers, Brunch, First Course, Main Dish, Salads, Side Dish, Snacks
| Nutrition Facts | ||||||
Serving Size 15.0g |
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Amount Per Serving |
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|
Calories 55 Calories from Fat
23 |
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% Daily Value* |
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|
Total Fat
2.5g 4%
|
||||||
|
Saturated Fat
0.3g 2%
|
||||||
|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
||||||
|
Sodium
4mg 0%
|
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|
Total Carbohydrates
6.2g 2%
|
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|
Dietary Fiber
1.7g 7%
|
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|
Sugars
1.0g |
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|
Protein
2.0g
|
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|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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