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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
400 x 1 g
4 x spoon (15 g)
80 x 1 ml
tea spoon (2 g)
2 x portion (3 g)
0.5 x 100 ml
portion (6 g)
0.5 x tea spoon (5 g)
0.5 x tea spoon (2 g)
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Recipe preparation process
1
Drain the cooked or canned chickpeas (total solids will be 400g) through a colander, and save 100 to 200 ml of the liquid for later. Peel 2 cloves of garlic.
2
Put the chickpeas, tahini paste from 1 to 4 tablespoons to taste in a blender. Add salt and spices, olive oil and lemon juice (from half a lemon), garlic, herbs.
3
Blend and gradually add the chickpea water that we saved. Turn off the machine occasionally and mix with a wooden spoon. Add the liquid until the mixture is the consistency of mashed potatoes.
{{data.energy}}1,646 kcal
Also {{data.energyAlt}}6,892 kJ ● Energy
{{data.protein}}42.1 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}105 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 3.5 g
{{data.fat}}112 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 14.4 g
Trans fatty acids
{{data.transFattyAcid}} 4.8 g
Mono nonsaturated
{{data.monoSaturated}} 63.6 g
Poly nonsaturated
{{data.polySaturated}} 20.5 g
Cholesterol
{{data.cholesterol}} 0 mg
Fiber
{{data.fiber}} 24.1 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 3 g
Calcium
{{data.calcium}} 453 mg
Sodium
{{data.sodium}} 0.25 g
Water
{{data.water}} 318 g
PHE
{{data.phe}} 2,105 mg
{{calculated.percentage}}%
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