Place chickpeas in food processor. Puree. Add tahini, both garlics, and half the lemon juice and Curry Paste. Mix. Adjust lemon juice and finish with salt and pepper. For a hotter mix, just add more of the curry paste. When I make this, I make my own Tahini (roasted sesame seeds blended with a bit of peanut oil until it forms a paste) and Red Curry Paste, but the directions above are all obtainable in the store. Let me know if you have any variations!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (56%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 33.7mg||1 %|
|Potassium 245.8mg||6 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 10.1g|
|Protein 3.4g||5 %|
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: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.