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Northern Pulse Growers Association

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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.

Nutrition Facts
Serving Size 
Servings Per Container 8
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
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   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4