Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
431
Calories
10g
Protein
30g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can Chickpeas, drained
- 1/4 Olive Oil
- 1/4 cup Sesame Oil
- 2-4 tablespoon Sun-dried Tomatoes packed in Olive Oil
- 3-6 tablespoon Roasted Garlic (Elephant if you can find it)
- 2 tablespoon Lemon Juice
- Warm Water
- Hot Sauce or Cayenne
- Salt & Pepper
- =
Directions
1
Mix first 6 ingredients & add to a blender. Puree' until smooth.
2
Add warm Water until you get the consistency you want. Season to taste. Chill in frig for at least an hour.
3
Options: add pieces of sweet Onion &/or roasted Red Pepper.
Recipe sourced from
fandom