1 hour, 20 minutes*
- Preheat oven to 350°F. Remove the white papery peel from the shallots. Wrap shallots in foil. Bake 1 hour; let cool 10 minutes.
- In a food processor combine shallots, chickpeas, garlic, salt, tahini, lemon juice, oil, hot sauce, and 3 to 5 tablespoons of reserved chickpeas liquid; process until coarsely purÃ©ed. Transfer to a serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and fresh vegetables for dipping.
View all nutritional information
Calories 83, Calories Fat 41, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 269mg, Carbohydrate 7g, Protein 3g
|Calories (fat) extra||49|
|Total Fat (extra)||7|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||4|
|Vitamin C (extra)||5|