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This dip goes great with veggies or chips.
With Love,
Catherine
xo
Ingredientes
- 29 oz. can of chickpeas â drained
- ½ cup sliced bread and butter pickles
- ¼ cup of the pickle juice
- 1 jalapeño â with seeds
- 3 cloves of garlic
- 4 slices of sun dried tomatoes
- Dashes of salt
- Olive oil for drizzling
Direcciones
- In a food processor combine all of the above, along with a few drizzles of olive oil and process until smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 2 servings | |
| Calories 707 | |
| Calories from Fat 58 | 8% |
| Total Fat 6.91g | 9% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1779mg | 74% |
| Potassium 934mg | 27% |
| Total Carbs 134.43g | 36% |
| Dietary Fiber 21.0g | 70% |
| Sugars 1.55g | 1% |
| Protein 29.03g | 46% |
