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Nohut Ezmes (Turkish Chickpea Dip)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.9097
Energy (kCal)1888.5606
Carbohydrates (g)291.3697
Total fats (g)44.6351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans. | 2. Add the garbanzo beans, olive oil, lemon juice, cinnamon and salt to a food processor and process until mixture is smooth. If necessary, add some of the cooking liquid to help blend the mixture better. | 3. Stir in the pine nuts and currants. | 4. Arrange on a platter. For presentation, arrange a few lemon slices around the edge of the dip and lightly garnish with a small amount of finely minced parsley or dill. | 5. Serve at room temperature. | 6. How to peel the garbanzo beans: soak the beans in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water. | 7. Servings are estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garbanzo bean 2 1/4 cups cooked canned rinsed 1701.0 283.275 92.115 27.18
    extra virgin olive oil 1/4 cup - - - -
    lemon juice 2 1/2 tablespoons 8.3875 2.6306 0.1334 0.0915
    cinnamon 3/4 teaspoon ground - - - -
    salt 1/2 teaspoon - - - -
    pine nut 3 tablespoons roasted 170.3531 3.3109 3.4653 17.3062
    currant 2 tablespoons 8.82 2.1532 0.196 0.0574
    lemon - - - -
    parsley - - - -

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



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