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Ingredients
- ½ cup (71 grams) tahini
- ¼ cup (56 grams) extra-virgin olive oil
- 2 (14-ounce) cans (794 grams) chickpeas, rinsed well and drained
- 1 cup roasted red peppers, rinsed and patted dry
- 1 clove garlic, minced
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons (15mL) lemon juice
- Minced parsley, to garnish
View Full Recipe at Brown Eyed Baker
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 1225 | |
| Calories from Fat 1020 | 83% |
| Total Fat 118.82g | 149% |
| Saturated Fat 16.59g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2469mg | 103% |
| Potassium 755mg | 22% |
| Total Carbs 33.6g | 9% |
| Dietary Fiber 13.5g | 45% |
| Sugars 3.97g | 3% |
| Protein 21.76g | 35% |
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