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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cups 210g Recipe makes 3 Cups) |
||
| Calories 1260 | ||
| Calories from Fat 1021 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 113.5g | 174% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 41.0g | ||
| Polyunsaturated Fat 51.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 898mg | 25% | |
| Total Carbohydrate 45.0g | 15% | |
| Dietary Fiber 22.7g | 90% | |
| Sugars 0.6g | ||
| Protein 34.0g | 68% | |
Lemon-Garlic Chick Pea Dip with Veggies and Chips
From: Hadice
On Apr 25, 2009
Here were my choices: spend $8 on a small jar of pre-made tahini or $1 on bulk sesame seeds. Which do you think I chose? Mine turned out to be more pasty than pourable, but I scaled back the oil a bit and added a little water. I used an immersion blender to mix my batch together. Worked great, perfect in hummus!
From: Charity C
On Apr 7, 2009
This is SO easy, I can't understand why it is so expensive in the store. I used my coffee grinder and it only took about 10 seconds to make about 1/4 cup, enough for a batch of hummus. I also have started leaving the oil out as it seems unnecessary in the hummus mixture and cuts the calories down. Thank you!!
From: UnknownChef86
On Aug 22, 2004
I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!)
I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.
From: Moogliwoogli
On Aug 24, 2006
I've made this recipe many, many times now and every time I promise myself to thank Bekah for sharing it ... it's a great recipe! A must for my own Roasted Red Pepper Hummus recipe which I recently posted here at Recipezaar. Like UnknownChef86, I also dry roast the sesame seeds in a skillet while stirring constantly so I can control how toasty the they get. And we buy our sesame seeds at our local Indian grocery store where spices and seeds tend to be much cheaper and fresher. I noticed was that the quantity for this recipe has changed recently. It previously called for 1 1/3 cups of sesame seeds and 4-8 teaspoons of oil (I use 6 tsp). I find the smaller amount suits my little family better so I still make it this way and keep it in the fridge. Since we're very health conscious these days we calculated the amount of fat per tablespoonful and it comes out to 7.1 grams per tablespoonful. I use 2-3 tablespoonfuls when I make hummus so it's very low fat and healthful indeed. Thanks again Bekah for such a wonderful recipe!
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