Directions:
- Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes.
- Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
- Drain bean mixture in a sieve and transfer to a food processor.
- Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
- Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
- Serve with Toasted Pita Wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1533.27 Kcal (6419 kJ) | ||
| Calories from fat | 674.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.97g | 115% | |
|---|---|---|---|
| Sodium | 2663.88mg | 111% | |
| Potassium | 3226.88mg | 69% | |
| Total Carbs | 168.94g | 56% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 41.35g | 165% | |
| Protein | 48.81g | 98% | |
| Vitamin C | 110.1mg | 183% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 191.8mg | 1065% | |
| Calcium | 417.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 110.75 Kcal (464 kJ) | ||
| Calories from fat | 48.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 115% | |
|---|---|---|---|
| Sodium | 192.41mg | 111% | |
| Potassium | 233.08mg | 69% | |
| Total Carbs | 12.2g | 56% | |
| Sugars | 0.57g | 31% | |
| Dietary Fiber | 2.99g | 165% | |
| Protein | 3.53g | 98% | |
| Vitamin C | 7.9mg | 183% | |
| Vitamin A | 0.1mg | 50% | |
| Iron | 13.9mg | 1065% | |
| Calcium | 30.2mg | 42% | |
* 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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