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Ingredients

8 whole shallots ; peeled
1 tablespoon olive oil
1/4 teaspoon cayenne pepper sauce
1/3 cup tahini
1 teaspoon kosher salt
15 ounces chickpeas ; canned, with liquid reserved
3 tablespoons lemon juice
1/4 teaspoon paprika

Preparation:

Preheat and oven to 350F. Wrap peeled shallots in foil, and bake for 1 hour. Cool for 10 minutes. In a food processor, combine chickpeas, shallots, tahini, salt, pepper sauce, lemon juice, olive oil and 3 to 5 tablespoons of the reserved chickpea liquid and process until pureed. Transfer to a serving bowl and sprinkle with paprike and serve chilled or at room temperature.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 122.1
Total Sugars: 1.6g
Carb.: 16.6g
Fiber: 2.9g
Total Fats: 4.9g
Cholesterol: 0mg
Protein: 4.7g
Sodium: 181.9mg

Detailed Nutrition...

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^*Data provided by USDA