4 Serves
10 Mins
Place a sieve over a bowl and drain the chickpeas, ensuring you reserve the chickpea liquid for later use.
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LebaneseVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
228 µg / 400 µgCalcium
133 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
467 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
190 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
12 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Combine the drained chickpeas, tahini, garlic, and yogurt in a food processor or blender and process until smooth.
Gradually add the reserved chickpea liquid one tablespoon at a time while blending until the desired creamy consistency is achieved.
Transfer the mixture to a serving bowl, stir in a squeeze of fresh lemon juice, and season to taste before serving.
51
g24
g71
g
Filipino
Italian