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Garlic & Chickpea Dip

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Submitted by jsagoddess

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

2 hrs

Ingredients

8 231.2
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
soaked and cooked
2 2
HEADS HEADS GARLIC
boiled whole for 20 minutes, drained *
4 115.6
OUNCES ML/G OLIVE OIL
2 2
EACH EACH LEMONS
juice only
3 86.7
OUNCES ML/G TAHINI (SESAME PASTE)
1 1
X X BLACK PEPPER *
4 6E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 1
X X TOMATOES
to garnish *

Directions

Blend the chickpeas until well pureed.

Squeeze the garlic cloves from their skins and add to the chickpeas.

Put in the oil, lemon juice and tahini.

Blend again.

Add pepper and parsley and mix well.

Put the mixture into an oiled mould and chill for 2 hours.

Turn it onto a plate and garnish with tomato wedges or slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 298 79% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 32%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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