Directions:
- Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
- Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
- Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
- Serve with warm pita bread for dipping.
- Serves 4-6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.01 Kcal (1290 kJ) | ||
| Calories from fat | 56.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Sodium | 49.36mg | 2% | |
| Potassium | 653.4mg | 14% | |
| Total Carbs | 44.85g | 15% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 8.49g | 34% | |
| Protein | 17.26g | 35% | |
| Iron | 3.9mg | 21% | |
| Calcium | 35mg | 4% | |
| Amount Per 100 g | |||
| Calories | 392.37 Kcal (1643 kJ) | ||
| Calories from fat | 72.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 10% | |
|---|---|---|---|
| Sodium | 62.88mg | 2% | |
| Potassium | 832.35mg | 14% | |
| Total Carbs | 57.13g | 15% | |
| Sugars | 10.8g | 34% | |
| Dietary Fiber | 10.82g | 34% | |
| Protein | 21.98g | 35% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4.9mg | 21% | |
| Calcium | 44.6mg | 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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