Serves: 15
Ingredients:
2 (15oz) cans chickpeas
3 tablespoons sesame tahini
1 tablespoon honey
¼ cup extra virgin olive oil
Juice of ½ a lemon
¼ cup fresh basil leaves
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon kosher salt
Freshly ground black pepper to taste
Baby carrots, celery sticks, sliced cucumber and pita chip for serving
Directions:
Rinse and drain chickpeas. Combine ingredients in a food processor and pulse until smooth. Serve with fresh vegetables and pita chips.
Nutrition Information Per Serving:
Calories: 102
Total Fat: 5.5 grams
Saturated Fat: 0.5 grams
Total Carbohydrate: 10 grams
Protein: 3.5 grams
Sodium: 34 milligrams
Cholesterol: 0 milligrams
Fiber: 2 grams
Print This Post
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
Serves: 6 This dish is wonderful served with rice and beans, on grilled flatbread with cheese or in warm corn tortillas topped with shredded cabbage
One-Pot Lemony Caprese Linguine from my new cookbook!
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
