Directions:
- Soak chickpeas overnight in 10 cups of cold water.
- Drain the peas, rinse, and transfer to a large pot.
- Add the other 10 cups of water, baking powder and bring to a boil.
- Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
- Remove from heat and let stand for 40 minutes.
- Strain, reserving liquid for later.
- Place peas to a food processor adding the tahini, olive oil, chili sauce, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
- Puree into a smooth paste.
- If the paste is to thick add a little more cooking liquid.
- Add salt to taste.
- Refrigerate for 3 hours or until chilled.
- Drizzle some chili oil over top and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 64.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Sodium | 36.3mg | 2% | |
| Potassium | 213.73mg | 5% | |
| Total Carbs | 12.43g | 4% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 57.94 Kcal (243 kJ) | ||
| Calories from fat | 28.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 11% | |
|---|---|---|---|
| Sodium | 15.82mg | 2% | |
| Potassium | 93.14mg | 5% | |
| Total Carbs | 5.42g | 4% | |
| Sugars | 1.04g | 10% | |
| Dietary Fiber | 1.11g | 10% | |
| Protein | 2.15g | 10% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.5mg | 6% | |
| Calcium | 22.4mg | 5% | |
* 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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