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Ingredients
1 1/2 cups (275g) cooked garbanzo beans, or 1 15-ounce (425-g)
can
4 ounces (115g) silken tofu, well-drained
1/4 cup (10g) parsley, chopped
5 Tbsp (75mL) lemon juice
1 Tbsp (15mL) lime juice
1–2 cloves fresh garlic
1 Tbsp (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
Calories: 180
Total Fat: 14g (Saturated Fat 2g)
Cholesterol: 0mg
Sodium: 710mg
Total Carbohydrate: 12g (Dietary Fiber 4g, Sugars 1g)
Protein: 7g
(analyzed for 5 servings)
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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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 March 2005.
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