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Ingredientes
- 1 c. Dry chickpeas, (2-c. cooked)
- 1 c. Reserved bean stock or possibly water
- 1 c. Minced raw spinach leaves
- 1/2 c. Minced fresh parsley, (extra for garnish)
- 1/4 c. Tahini
- 2 x Cloves garlic ,minced or possibly crushed
- Â Â Grated zest of 1/2 lime
- 1Â 1/2 Tbsp. Lime juice
- 1 Tbsp. Extra virgin olive oil plus extra for garnish
- 1 tsp Salt
- Â Â Lime wedges, garnish
Direcciones
- Sort through,rinse and cook beans by your preferred method. Drain, reserving 1 c. of the stock. If using canned chickpeas which are not warm, simmer them in bean stock or possibly water till they are very warm. Drain, reserving 1 c. of stock. Put spinach in blender or possibly food processor, then add in warm chickpeas (that will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add in parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing till mix forms a thick paste. If mix is too dry, aadd a little of the reserved stock. Taste and adjust the seasonings if necessary.
- Garnish with the extra parsley, lime wedges and a splash of extra virgin olive oil. Make this dip a day ahead to let the flavors blend. Serve cool with crisp raw vegetables or possibly warmed pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 62 | 40% |
| Total Fat 7.29g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 298mg | 9% |
| Total Carbs 18.27g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.93g | 2% |
| Protein 6.39g | 10% |
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