Directions:
- Heat 1/4 cup oil in a sacepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool for 15 minutes.
- Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor. Season with pepper and purée. With machine running, add remaining 1/4 cup oil in a slow steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container p to 3 days). Transfer to a serving bowl and drizzle with oil. Serve with pitas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.01 Kcal (708 kJ) | ||
| Calories from fat | 89.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 15% | |
|---|---|---|---|
| Sodium | 427.31mg | 18% | |
| Potassium | 103.21mg | 2% | |
| Total Carbs | 16.24g | 5% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 3.28g | 7% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 39.8mg | 221% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 241.28 Kcal (1010 kJ) | ||
| Calories from fat | 128.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 15% | |
|---|---|---|---|
| Sodium | 610.03mg | 18% | |
| Potassium | 147.34mg | 2% | |
| Total Carbs | 23.18g | 5% | |
| Sugars | 0.88g | 2% | |
| Dietary Fiber | 1.65g | 5% | |
| Protein | 4.68g | 7% | |
| Vitamin C | 5.8mg | 7% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 56.8mg | 221% | |
| Calcium | 58.7mg | 4% | |
* 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.
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