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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fit a food processor with the steel blade. | 2. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. | 3. Add the beans and pulse the machine a few times to chop them coarsely. | 4. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. | 5. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. | 6. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. | 7. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. | 8. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	10			-	-	-	-
garbanzo bean	30	ounces	canned drained	3214.8325	535.3802	174.0942	51.3693
sesame paste tahini	1/2	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt	1 1/2	1/2		-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
coriander	1/8	teaspoon	ground	0.6705	0.1237	0.0278	0.04
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
extra virgin olive oil	3	tablespoons		-	-	-	-
cold water	1/4	cup		0.0	0.0	0.0	0.0

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