Directions:
- Soak chick-peas in water for about 2 hours and cook in a pressure cooker for about 30 min Separate remaining skins (they usually float on top) and drain (keep the juice) Place peas in a large deep bowl.
- Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
- Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
- Taste and adjust the ingredients.
- Pour in a straight-sided serving dish.
- Decorate with cumin, red pepper and sumac.
- Arrange parsley twigs on top.
- Drizzle remaining olive oil over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.07 Kcal (603 kJ) | ||
| Calories from fat | 121.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 21% | |
|---|---|---|---|
| Sodium | 6.04mg | 0% | |
| Potassium | 94.15mg | 2% | |
| Total Carbs | 5.01g | 2% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 378.76 Kcal (1586 kJ) | ||
| Calories from fat | 319.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.53g | 21% | |
|---|---|---|---|
| Sodium | 15.87mg | 0% | |
| Potassium | 247.52mg | 2% | |
| Total Carbs | 13.16g | 2% | |
| Sugars | 1.26g | 2% | |
| Dietary Fiber | 2.1g | 3% | |
| Protein | 7.02g | 5% | |
| Vitamin C | 20.1mg | 13% | |
| Iron | 1.7mg | 4% | |
| Calcium | 68.2mg | 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.
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