Directions:
- Rinse the chickpeas well and place in a blender or food processor with the garlic and a pinch of sea salt.
- Add the tahini or peanut butter and process until fairly smooth.
- With the motor still running, slowly pour in the oil and lemon juice.
- Stir in the cayenne pepper and add more sea salt to taste.
- If the mixture is too thick, stir in a little cold water.
- Transfer the puree to a serving bowl.
- Heat a small nonstick pan and add the sesame seeds.
- Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
- Allow to cool, then sprinkle over the puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.02 Kcal (1156 kJ) | ||
| Calories from fat | 189.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.04g | 32% | |
|---|---|---|---|
| Sodium | 159.08mg | 7% | |
| Potassium | 155.21mg | 3% | |
| Total Carbs | 18.64g | 6% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.5mg | 8% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 267.43 Kcal (1120 kJ) | ||
| Calories from fat | 183.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.38g | 32% | |
|---|---|---|---|
| Sodium | 154.13mg | 7% | |
| Potassium | 150.37mg | 3% | |
| Total Carbs | 18.06g | 6% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 6.17g | 13% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65.7mg | 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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