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Add a photoServings: 6
Ingredients
- 8 ounce Chickpeas, soaked & cooked
- 2 x Garlic bulbs, boiled whole for 20 min, liquid removed
- 4 ounce Extra virgin olive oil
- 2 x Juice of lemons
- 3 ounce Tahini Black pepper
- 4 Tbsp. Fresh minced parsley Tomatoes to garnish
Directions
- Blend the chickpeas until well pureed. Squeeze the garlic cloves from their skins & add in to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add in pepper & parsley & mix well.
- Put the mix into an oiled mould & refrigeratefor 2 hrs. Turn it onto a plate & garnish with tomato wedges or possibly slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 389 | |
| Calories from Fat 250 | 64% |
| Total Fat 28.8g | 36% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 390mg | 11% |
| Total Carbs 25.93g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 4.11g | 3% |
| Protein 9.71g | 16% |
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