Asian Chickpea and Coriander Dip Recipe

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Ingredients:

Serving

1 bunch fresh coriander, stems trimmed
1 large garlic clove, peeled
400 g chickpeas, drained
3 tbsp oil
1 1/2 tbsp lemon juice
2 tsp trident sweet chili sauce
1 tsp ground cumin
salt and pepper
rice crackers, to serve

Directions:

In a blender or food processor grind coriander and garlic briefly.
Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
Spoon into a bowl and serve with Trident Rice Crackers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.76 Kcal (489 kJ)
Calories from fat	59.95 Kcal
		% Daily Value*
Total Fat	6.66g	10%
Sodium	123.53mg	5%
Potassium	72.14mg	2%
Total Carbs	11.94g	4%
Sugars	0.09g	0%
Dietary Fiber	0.04g	0%
Protein	3.57g	7%
Vitamin C	1.3mg	2%
Iron	0.7mg	4%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	199.25 Kcal (834 kJ)
Calories from fat	102.32 Kcal
		% Daily Value*
Total Fat	11.37g	10%
Sodium	210.82mg	5%
Potassium	123.12mg	2%
Total Carbs	20.38g	4%
Sugars	0.16g	0%
Dietary Fiber	0.06g	0%
Protein	6.09g	7%
Vitamin C	2.1mg	2%
Iron	1.2mg	4%
Calcium	44mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.9

Points
3

PointsPlus

Good Points

saturated fat free,
cholesterol free,
sugar free

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