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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water. | 2. Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency. | 3. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley. | 4. Serve with warm pita bread for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	250			283358.3208	47188.9055	15344.8276	4527.7361
lemon	2			2.5617	0.8233	0.0972	0.0265
tahini	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	3		crushed	-	-	-	-
salt				-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
olive oil	1	tablespoon		477.36	0.0	0.0	54.0
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
parsley	2		chopped	2.736	0.4811	0.2257	0.06

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