can (15 oz) chick peas (garbanzo beans), drained, 1/3 cup liquid reserved
tablespoons lemon juice
cup sesame seed
garlic clove, crushed
Chopped fresh parsley
ready-to-eat baby-cut carrots, pita bread wedges or crackers, for dipping
In blender or food processor, place beans, reserved bean liquid, lemon juice, sesame seed, garlic and salt. Cover; blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.
Spoon dip into serving dish. Sprinkle with parsley. Serve with carrots or pita bread wedges.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
This great-tasting cocktail dip began to show up at parties in the 1970s, perhaps spurred by the growing vegetarian movement or by American travels to the Middle East.
We calculated the nutrition of this recipe at the time it was created on 12/04/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.