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Ingredients
- 3/4 c. Dry Chick-Peas Juice of 2 lemons
- 2 x Garlic cloves, sliced
- 2 Tbsp. Extra virgin olive oil
- 1 pch Cayenne Pepper
- 2/3 c. Tahini Paste Salt and grnd black pepper Extra Extra virgin olive oil and Cayenne Pepper for sprinkling Flat leaf parsley, to garnish
Directions
- Put the chick-peas in a bowl with plenty of cool water and leave to soak overnight.
- Drain the chick-peas and cover with fresh water in a saucepan. Bring to a boil and boil rapidly for 10 min. Reduce the heat and simmer gently for about 1 hour till soft. Drain.
- Process the chick-peas in a food processor to a smooth puree. Add in the lemon juice, garlic, extra virgin olive oil, cayenne pepper and tahini and blend till creamy, scraping the mix down from the sides of the bowl.
- Season the puree with salt and pepper and transfer to a serving dish. Sprinkle with oil and cayenne pepper and serve garnished with a few parsley sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 32g | |
| Calories 248 | |
| Calories from Fat 240 | 97% |
| Total Fat 27.1g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.1g | 0% |
| Protein 0.38g | 1% |
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