Directions:
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
- Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.01 Kcal (1495 kJ) | ||
| Calories from fat | 280.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.2g | 48% | |
|---|---|---|---|
| Sodium | 15.87mg | 1% | |
| Potassium | 221.1mg | 5% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 520.33 Kcal (2179 kJ) | ||
| Calories from fat | 409.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.48g | 48% | |
|---|---|---|---|
| Sodium | 23.12mg | 1% | |
| Potassium | 322.24mg | 5% | |
| Total Carbs | 22.11g | 5% | |
| Sugars | 4.34g | 12% | |
| Dietary Fiber | 4.38g | 12% | |
| Protein | 7.72g | 11% | |
| Vitamin C | 11.9mg | 14% | |
| Iron | 2mg | 7% | |
| Calcium | 25mg | 2% | |
* 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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