Yield: 16 servings
A traditional Middle Eastern dip made with chickpeas, this is a simple version that doesn't include the usual tahini sesame butter. But don’t make the mistake of thinking that it is short on flavor because it’s not. Toasted pita triangles are the perfect dippers for this.
Ingredients:
• 2 cups (328 g) cooked chickpeas, drained
• 1 teaspoon cumin
• ½ teaspoon minced garlic
• ¼ teaspoon cayenne pepper
• 3 tablespoons (45 ml) lemon juice
• 1 teaspoon smoked paprika
• 1/3 cup (78 ml) olive oil
Preparation:
Thoroughly process all ingredients in a blender. Add additional cumin and cayenne pepper to taste. Sprinkle with paprika; drizzle olive oil on top.
Each with: 15 g water; 75 calories (59% from fat, 10% from protein, 31% from carb); 2 g protein; 5 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 6 g carb; 2 g fiber; 1 g sugar; 36 mg phosphorus; 12 mg calcium; 1 mg iron; 2 mg sodium; 70 mg potassium; 95 IU vitamin A; 0 mg vitamin E; 2 mg vitamin C; 0 mg cholesterol
This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p42'
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