* Exported from MasterCook *
Palestinian Chickpea Dip - Hummus bi Taheena Filasteeniya
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups cooked chickpeas
1/4 cup water
1/2 cup tahini -- (sesame seed paste or butter)
6 tablespoons lemon juice -- freshly squeezed
1 pinch cayenne
salt -- to taste
2 tablespoons olive oil
1 tablespoon finely chopped fresh mint
Place chickpeas, water, tahini, lemon juice, cayenne, and salt in a
blender or food processor and blend until a smooth paste is formed. The
paste should be of an easily spreadable consistency. If too thick, thin
with water.
Spread on a serving plate, sprinkle with oil, and garnish with mint. Serve
with raw vegetables, bread sticks, or cut pieces of Arabic pita (pita).
Serves 6-8.
In the eastern Arab lands, those who labor on the land are convinced that
chickpeas provide the energy necessary for their lives of toil. As is
often the case with folk wisdom, modern science supports such claims, at
least partially: chickpeas are a valuable source of both muscle-building
proteins and energy-rich carbohydrates.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 14g Fat (56.4%
calories from fat); 7g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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