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Suggest a better descriptionRinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. Divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more of the reserved cooking liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion. Pour onto a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 4 | ||
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Calories: 228 | ||
Calories from Fat: 149 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.9mg | 1 % | |
Potassium 217.3mg | 6 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 12.2g | ||
Protein 5.6g | 8 % | |
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: 228
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