By Geila Hocherman and Arthur Boehm from Kosher Revolution
Combine all the ingredients plus 1/4 to 1/3 cup water in a medium bowl or immersion blender container and blend with an immersion blender until the consistency reaches a thick cream. Alternatively, use a regular blender.
If the mixture seems too thick, add more water by the tablespoon, blending after each addition. Adjust the seasoning and chill, if desired.
Serve with Zucchini Cakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 761 | ||
Calories from Fat: 588 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 28.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 152.3mg | 5 % | |
Potassium 806.8mg | 21 % | |
Total Carbohydrate 35.8g | 11 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 22.9g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 761
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