Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
403
Calories
23g
Protein
27g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bean | 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
- 150px|right
- 2 (15 oz) cans garbanzo beans, rinsed and drained
- 1/3 cup fat-free yogurt
- 1/4 cup tahini (sesame seed paste)
- 3 garlic cloves
- 1/2 cup chopped and drained sundried tomatoes packed in oil
- 1 tsp dried oregano leaves
- 2 tsp lemon juice
Directions
1
1.Process garbanzo beans, yogurt, tahini, and garlic in food processor until smooth.
2
2.Stir in sun-dried tomatoes and herbs; season to taste with lemon juice.
3
3.Refrigerate two hours before serving.
Recipe sourced from
fandom