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| 3 | cups | chickpeas (garbanzo beans) | cooked |
| 1/4 | cup | water | |
| 1/4 | cup | lemon juice | |
| 4 | each | garlic cloves | chopped |
| 1/2 | teaspoon | salt | |
| 3 | tablespoons | tahini | |
| 2 | tablespoons | parsley leaves | fresh, chopped |
| 3 | tablespoons | olive oil |
Place all ingredients in a blender of food processor, and puree to a fine consistency, adding a little more liquid as necessary to make a smooth, light paste.
Serve immediately with salad and pita bread.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 849mg | 35% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 9.0g | 37% |
| Sugars 1.0g | |
| Protein 12.0g | 23% |
| Vitamin A | 4% | Vitamin C | 31% | |
| Calcium | 13% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.
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