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Add a photoSome recipes call for too much tahini. Others try too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice. Oh, and a dash of olive oil to keep it creamy. Use it as a sandwich spread or dipping sauce.
Ingredientes
- 1 16-ounce can chickpeas (a.k.a. garbanzo beans)
- 1/3 cup chickpea liquid
- 1 tablespoon tahini
- 2 tablespoons olive oil (plus additional for garnish)
- 3-4 tablespoons lemon juice (from about 1 lemon)
- 3-4 cloves of garlic
- 1/4 rounded teaspoon kosher salt, plus additional to taste
- Sweet paprika (for garnish)
Direcciones
- Strain the chickpeas but reserve 1/3 cup of the liquid.
- In a food processor or blender, blend the chickpeas, chickpea liquid, tahini, olive oil, 3 tablespoons lemon juice, 3 cloves of garlic, and salt until smooth. Add additional lemon juice, garlic and salt to taste. Garnish with a dash of olive oil and paprika. Serve with pita bread, chopped vegetables, pita chips or tortilla chips!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 2 servings | |
| Calories 584 | |
| Calories from Fat 193 | 33% |
| Total Fat 22.3g | 28% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1026mg | 43% |
| Potassium 787mg | 22% |
| Total Carbs 79.88g | 21% |
| Dietary Fiber 17.3g | 58% |
| Sugars 4.29g | 3% |
| Protein 19.98g | 32% |
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