Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
326
Calories
14g
Protein
12g
Fat
47g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tahini | 1 tbsp (15g) | 89 |
| Pita Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 15-oz. cans chickpeas
- ½–¾ C lemon juice
- 1/3 C tahini
- ½ Tbsp. salt
- 2–3 cloves of garlic (chopped)
- Parsley sprigs and paprika for garnish
- Pita bread cut into pieces for dipping
Directions
1
Drain the chickpeas. Reserve a few for garnish and put the rest in a blender or food processor. Add other ingredients and process until smooth (or until texture is even), adjusting lemon, tahini, and salt to taste. Transfer to serving bowl and with a spoon make a shallow well all around, about 1" from outside edge. Drizzle olive oil, garnish with reserved chickpeas, parsley sprigs and paprika. Serve with pita bread.
2
Category:Kuwaiti Recipes
3
Category:Kuwaiti Snacks
Recipe sourced from
fandom