Try this Roasted Red Pepper Tahini recipe, or contribute your own.
Suggest a better descriptionIf using canned chick peas / garbanzo beans, drain them, reserving liquid, and rinse beans.
Place beans, tahini, lemon juice, onions, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
Variation
You can make this recipe and add 1 cup loosely packed cilantro, basil, or parsley, or leave out the roasted red peppers and add the herb(s). You can also use cannellini beans instead of chickpeas, or a combination of both!
Green onion substitution
You can substitute red or white onion for the green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (33g) | ||
Recipe Makes: 1 | ||
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Calories: 16 | ||
Calories from Fat: 4 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.3g | ||
Protein 0.5g | 1 % | |
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: 16
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