Drain and rinse chick-peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olives and parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6 oz. hot water. From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6|
|Calories from Fat: 183 (46%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 615.3mg||21 %|
|Potassium 503.2mg||13 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 30.4g|
|Protein 15.3g||22 %|
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Calories per serving: 396
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