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Garbanzo Dip Without Tahini Recipe
|Garbanzo flour||240 Milliliter (1 Cup)|
|Water||355 Milliliter (1 1/2 Cup)|
|Tofu||240 Milliliter (1 Cup)|
|Lemon juice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Honey||15 Milliliter (1 Tablespoon)|
|Sea salt||3⁄4 Teaspoon (4 Milliliter)|
|Garlic powder||1⁄4 Teaspoon (1 Milliliter Or More)|
Serving size: Complete recipe
Calories 1125 Calories from Fat 193
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1319.2 mg55%
Total Carbohydrates 164 g54.7%
Dietary Fiber 26.6 g106.2%
Sugars 43.2 g
Protein 66 g131.5%
Vitamin A 2.2% Vitamin C 46.5%
Calcium 18.8% Iron 76.4%
*Based on a 2000 Calorie diet
Bring to a simmering boil, stirring constantly.
Remove from heat.
Mix the remaining ingredients in blender and blend until smooth.
Stir into the cooked garbanzo paste.
As the dip sits, it will become thicker.
If necessary, add a little water to reach the desired consistency.
Chill before serving.