Directions:
- Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds.
- Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency. Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately but tastes better as it sits for a while. = )
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.8 Kcal (975 kJ) | ||
| Calories from fat | 106.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 18% | |
|---|---|---|---|
| Sodium | 634.5mg | 26% | |
| Potassium | 194.69mg | 4% | |
| Total Carbs | 26.33g | 9% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.5mg | 9% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 165.23 Kcal (692 kJ) | ||
| Calories from fat | 75.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 18% | |
|---|---|---|---|
| Sodium | 450.33mg | 26% | |
| Potassium | 138.18mg | 4% | |
| Total Carbs | 18.69g | 9% | |
| Sugars | 0.31g | 2% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 6.18g | 17% | |
| Vitamin C | 4.3mg | 10% | |
| Iron | 1.1mg | 9% | |
| Calcium | 45.9mg | 6% | |
* 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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