Directions:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.09 Kcal (1801 kJ) | ||
| Calories from fat | 299.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.25g | 51% | |
|---|---|---|---|
| Sodium | 489.79mg | 20% | |
| Potassium | 166.78mg | 4% | |
| Total Carbs | 27.98g | 9% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 8.47g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 285.25 Kcal (1194 kJ) | ||
| Calories from fat | 198.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 51% | |
|---|---|---|---|
| Sodium | 324.85mg | 20% | |
| Potassium | 110.61mg | 4% | |
| Total Carbs | 18.56g | 9% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 5.61g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 8% | |
| Calcium | 39.6mg | 6% | |
* 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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