This recipe is from the "MealLeaniYumm" cookbook by Norene Gilletz Drain chickpeas, reserving about 1/2 cup of the liquid. If using canned chickpeas, rinse them & drain well. Process parsley & garlic until finely minced, about 15 seconds. Add chickpeas & process until pureed. Add remaining ingredients & process until very smooth, adding enough of the reserved liquid for a creamy texture. Process around 3 minutes. Chill before serving. This makes about 2 cups. Keep refrigerated. Posted to JEWISH-FOOD digest by "leah perez"
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 1|
|Calories from Fat: 377 (35%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 0mg||0 %|
|Sodium 235.3mg||8 %|
|Potassium 1672.1mg||44 %|
|Total Carbohydrate 140g||41 %|
|Dietary Fiber 38g||152 %|
|Sugars, other 102g|
|Protein 46.5g||66 %|
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Calories per serving: 1077
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