Ingredients Jump to Instructions ↓

  1. 1 Garbanzo beans - (16 oz)

  2. 1 teaspoon 5ml Tahini

  3. 1 teaspoon 5ml Extra-virgin olive oil

  4. 1 teaspoon 5ml Chopped garlic

  5. 1 tablespoon 15ml Water

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 2 teaspoons 10ml Fresh lemon juice Cayenne pepper - to taste

  8. 1/2 teaspoon 2 1/2ml Cumin

  9. 1/8 teaspoon 0.6ml Salt

  10. 2 Hard-boiled eggs - yolks removed

  11. 2 tablespoons 30ml Chopped black olives

  12. 1 section Parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain and rinse the garbanzo beans (chickpeas). Try to remove as much of the loose outer covering of the beans during the rinsing process as possible. Discard these outer coverings. Process all ingredients except the eggs, olives, and parsley in a blender or food processor until smooth. Place in a serving dish. Remove the egg yolks and save for another recipe or discard. Chop the egg whites into small pieces, mix with the olives, and sprinkle over the dip. Garnish with parsley to serve. This recipe yields 4 servings. Serving size: 1/4 cup. Exchanges Per Serving: 1 Lean Meat, 1 Starch, 1/2 Fat. Nutrition Facts: Calories 512; Calories from Fat 45; Total Fat 5g; Saturated Fat 1g; Cholesterol 53mg; Sodium 208mg; Carbohydrate 20g; Dietary Fiber 4g; Sugars 4g; Protein 8g.


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