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Some recipes call for too much tahini. Others try too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice. Oh, and a dash of olive oil to keep it creamy. Use it as a sandwich spread or dipping sauce.

Prep time:
Servings: 2


Cost per serving $1.03 view details


  1. Strain the chickpeas but reserve 1/3 cup of the liquid.
  2. In a food processor or blender, blend the chickpeas, chickpea liquid, tahini, olive oil, 3 tablespoons lemon juice, 3 cloves of garlic, and salt until smooth. Add additional lemon juice, garlic and salt to taste. Garnish with a dash of olive oil and paprika. Serve with pita bread, chopped vegetables, pita chips or tortilla chips!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 2 servings
Calories 584  
Calories from Fat 193 33%
Total Fat 22.3g 28%
Saturated Fat 2.93g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1026mg 43%
Potassium 787mg 22%
Total Carbs 79.88g 21%
Dietary Fiber 17.3g 58%
Sugars 4.29g 3%
Protein 19.98g 32%


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