Directions:
- In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
- Season with salt and pepper.
- Transfer to a shallow bowl or plate.
- Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
- Serve with pita bread triangles (I like Kittencal's Garlic Baked Pita Chips with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
- *HOMEMADE TAHINI PASTE:.
- 4 tablespoons sesame seeds.
- 1 teaspoon sesame oil.
- 1/2 teaspoon salt.
- 1/2 cup tepid water.
- Blend sesame seeds in a blender and grind until smooth.
- Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
- Blend until completely smooth.
- Makes 1 cup tahini paste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.87 Kcal (753 kJ) | ||
| Calories from fat | 115.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Sodium | 149.52mg | 6% | |
| Potassium | 42.64mg | 1% | |
| Total Carbs | 13.36g | 4% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 130.3mg | 724% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 217.11 Kcal (909 kJ) | ||
| Calories from fat | 139.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 20% | |
|---|---|---|---|
| Sodium | 180.48mg | 6% | |
| Potassium | 51.47mg | 1% | |
| Total Carbs | 16.13g | 4% | |
| Sugars | 2.47g | 8% | |
| Dietary Fiber | 4.39g | 15% | |
| Protein | 5.41g | 9% | |
| Vitamin C | 5.5mg | 8% | |
| Iron | 157.3mg | 724% | |
| Calcium | 81.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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