Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid. Combine all ingredients except parsley in blender. Puree until smooth, adding chickpea liquid if needed to thin the puree. Refrigerate for 3-6 hours before serving to blend the flavors. Garnish with parsley before serving. Serve with vegetables, pita bread or as a sandwich spread.
serving = 1/4c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 567.7mg||15 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 28.2g|
|Protein 6.1g||9 %|
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Calories per serving: 212
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