| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 1 | 19-ounce chick-peas | |
| rinsed and drained about | ||
| cups | ||
| 2 | Garlic cloves, chopped and | |
| mashed to a paste with | ||
| 1/2 | ||
| teaspoon salt | ||
| 1/2 | c | Packed fresh parsley leaves |
| washed well and spun dry | ||
| 1/4 | c | Water |
| 3 | T | Fresh lemon juice |
| 1/4 | c | Extra-virgin olive oil |
INSTRUCTIONS
2 1998 Can be prepared in 45 minutes or less. Accompaniment: toasted pita wedges or toasted French bread slices In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts. Makes about 2 cups. Gourmet July 1995 The Last Touch Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2605
Calories From Fat: 1906
Total Fat: 211.1g
Cholesterol: 636mg
Sodium: 699.8mg
Potassium: 1615.1mg
Carbohydrates: 7g
Fiber: 1.3g
Sugar: 1.5g
Protein: 158.8g