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Ingredients
1 1/2 cups (275g) cooked garbanzo beans, or 1 15-ounce (425-g) can
4 oz (115g) silken tofu, well-drained
1/4 cup (10g) parsley, chopped
5 Tbs (75mL) lemon juice
1 Tbs (15mL) lime juice
1–2 cloves fresh garlic
1 Tbs (15mL) olive oil
1/3 cup (80g) sesame tahini
1 1/2 tsp (9g) sea salt*
Cumin and paprika to taste
Directions
Blend all ingredients in a food processor until desired consistency is achieved. Garnish with a dash of paprika on top. Serve warm or chilled.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Julie Negrin
Nutrition facts
Serving Size 1 serving
Calories 186
Calories from Fat 89 (48%)
% Daily Value*
16%Total Fat 10g
7%Saturated Fat 1.4g
Polyunsaturated Fat 3.8g
Monounsaturated Fat 4.6g
0%Cholesterol 0mg
28%Sodium 668mg
7%Potassium 228mg
6%Total Carbohydrate 18g
14%Dietary Fiber 3.4g
Sugars 1g
Sugar Alcohols 0g
14%Protein 7g
 Copyright © 2006 Healthnotes, Inc. All rights reserved.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.
2006-09-07
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