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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth. | 2. With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside. | 3. Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh. | 4. Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper. | 5. Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping. | 6. Serves 8 as a snack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	400			453373.3133	75502.2489	24551.7241	7244.3778
tahini	2	tablespoons		171.0	7.857	5.343	14.4
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
garlic clove	4			-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
coriander leaf	1	cup		3.68	0.5872	0.3408	0.0832
extra virgin olive oil	1/4	cup		-	-	-	-
green capsicum	1			-	-	-	-
tomato	2	tomatoes		-	-	-	-
sea salt				-	-	-	-
pepper				-	-	-	-
celery rib				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.