Directions:
- In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil.
- Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes.
- Drain the chickpeas well and pat dry.
- Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes.
- Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
- In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón and cayenne pepper and pulse until finely chopped.
- With the machine on, add the 2 tablespoons of extra-virgin olive oil and the lemon olive oil in a slow, steady stream and puree until the chickpea dip is very smooth.
- Season the dip with salt, then scrape it into a shallow bowl. Drizzle with extra-virgin olive oil, sprinkle with the cilantro and serve with grilled bread or pita.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.02 Kcal (657 kJ) | ||
| Calories from fat | 66.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Sodium | 7.75mg | 0% | |
| Potassium | 267.22mg | 6% | |
| Total Carbs | 18.36g | 6% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 378.01 Kcal (1583 kJ) | ||
| Calories from fat | 159 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 11% | |
|---|---|---|---|
| Sodium | 18.66mg | 0% | |
| Potassium | 643.29mg | 6% | |
| Total Carbs | 44.2g | 6% | |
| Sugars | 7.99g | 13% | |
| Dietary Fiber | 11.83g | 20% | |
| Protein | 13.33g | 11% | |
| Vitamin C | 9.4mg | 6% | |
| Iron | 4.6mg | 11% | |
| Calcium | 85.5mg | 4% | |
* 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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