For a touch of herbs, add 2 tbsp (25 mL) chopped fresh coriander. If you don't cook your own chickpeas, use 1 can (19 oz/540 mL), drained and rinsed.
- Portion size 500 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
In skillet, toast peppercorns and coriander, cumin and fennel seeds over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to spice grinder or mortar and pestle; grind until powder.In food processor, blend chickpeas, oil, lemon juice, 3 tbsp (50 mL) water, cashew butter, garlic, paprika, cayenne pepper, ground spices, and salt (if using) until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 3 mg
- Protein 1 g
- Calories 44.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin C 2.0
