Try this Soup Mediterranean hummus style recipe, or contribute your own.
Suggest a better description1. Rinse beans. In dutch oven combine beans and enough water to cover by 2 inches. Bring to boiling; reduce heat, simmer uncovered for 10 mins. Drain and rinse beans. Place beans in 5 qt slow cooker and add next 6 ingredients (through salt).
2. Cover and cook on low 10-12 hrs or high 5-6 hrs.
3, Stir yoghurt, tahini and lemon juice into slow cooker. Blend with immersion blender. Stir in parsley.
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Serving Size: 1 Serving (2559g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 660 | ||
Calories from Fat: 414 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46g | 61 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 0mg | 0 % | |
Sodium 4433.2mg | 153 % | |
Potassium 645.7mg | 17 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 53.9g | ||
Protein 15.7g | 22 % | |
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: 660
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