Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
275
Calories
8g
Protein
16g
Fat
29g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
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
- 6 garlic cloves
- 1 cup olive oil
- 3 cups chickpeas, cooked
- ¼ teaspoon black pepper
- ½ cup lemon juice
- =
Directions
1
Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and purée until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
2
Add the chickpeas and continue mixing to a smooth paste.
3
Garnish with the chopped parsley.
4
May be served at room temperature or chilled. Makes About 4½ cups of dip.
5
Category:Dip Recipes
6
Category:Chickpea Recipes
Recipe sourced from
fandom