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1-15 oz. can chickpeas, drained and rinsed or about 2 cups boiled
½ tsp. tahini
¼ c. fresh lemon juice
4 T. olive oil
½ tsp. salt
2 tsp. minced garlic (about 4 cloves)
Crushed red pepper or cayenne for garnish
Puree chickpeas, 3 Tbsp. olive oil, garlic, tahini, lemon juice and salt in a food processor or blender, reserving a few whole chickpeas for garnish. Add more lemon juice, if desired. Spread the puree in a flat serving dish using a spoon to smooth the top. Drizzle with 1 Tbsp olive oil and sprinkle on red pepper. Arrange the reserved chickpeas in the center of the dish.
Serve this Eastern Mediterranean chickpea dip with triangles of pita bread or with celery, carrot and cucumber sticks.
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Nutrition Facts
Serving Size
Servings Per Container 8
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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