Directions:
- Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.
- Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.
- Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.
- Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.
- Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.02 Kcal (331 kJ) | ||
| Calories from fat | 40.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Sodium | 112.02mg | 5% | |
| Potassium | 179.18mg | 4% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 55.2 Kcal (231 kJ) | ||
| Calories from fat | 28.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 7% | |
|---|---|---|---|
| Sodium | 78.26mg | 5% | |
| Potassium | 125.17mg | 4% | |
| Total Carbs | 5.32g | 3% | |
| Sugars | 1.35g | 8% | |
| Dietary Fiber | 1.03g | 6% | |
| Protein | 2.05g | 6% | |
| Vitamin C | 3.4mg | 8% | |
| Iron | 0.6mg | 5% | |
| Calcium | 19.7mg | 3% | |
* 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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