![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5F5oXygRZumdqbatR8Dx1h-4dJM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6583373-3766145f35f24c4b8b6c286ddd04d27c.jpg)
Ingredients
-
1 (15 ounce) can canned chickpeas, rinsed and drained
-
1 cup lemon juice
-
½ cup tahini
-
¼ cup olive oil
-
4 cloves garlic
-
½ teaspoon ground cumin
-
¼ teaspoon ground black pepper
-
salt to taste
-
1 1/2 cups chopped chickweed leaves and stems
Directions
-
Place chickpeas, lemon juice, tahini, oil, garlic, cumin, pepper, and salt in the bowl of a food processor and puree. Add chickweed and pulse until it is minced and well combined. Taste and adjust lemon juice, cumin, salt, and pepper as needed.
Nutrition Facts (per serving)
202 | Calories |
15g | Fat |
14g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 202 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 2g | 11% |
Sodium 123mg | 5% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 5g | 9% |
Vitamin C 16mg | 18% |
Calcium 81mg | 6% |
Iron 2mg | 11% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.