Source: nephrocare.it

Presentation

A nutritious recipe, consisting of an appetizer of Lebanese origin prepared with chickpeas, tahini, extra virgin olive oil, cumin, salt, pepper, parsley, garlic

Ingredients

Serves 4

Chickpeas (drained) – 250 g (8.8 oz / ≈ 1½ cups)

Tahini (sesame paste) – 1 tablespoon (≈ 15 g / 0.5 oz)

Extra-virgin olive oil – 4 tablespoons (60 ml / 2 fl oz)

Garlic – to taste (≈ 1 clove, minced)

Ground cumin – ½ tablespoon (≈ 1½ teaspoons / 3 g)

Salt – to taste (≈ ½ teaspoon)

Black pepper – to taste

Fresh parsley (for garnish) – to taste (≈ 1–2 tablespoons chopped)

Paprika powder (for garnish) – to taste (≈ ½ teaspoon)

Extra olive oil (for garnish) – a drizzle (≈ 1 teaspoon)

Method

Puree everything

Add spices to taste.

Garnish with parsley and/or paprika powder and olive oil.

Allergens

Garlic: very rare cases of garlic reactivity reported

Chickpeas: contain proteins that can trigger allergic reactions in some individuals

Cumin: possible cross-reactivity in case of allergy to Artemisia and Composite

Extra virgin olive oil: unusual allergy; intolerance not described

Paprika: possible cross-reactivity in case of intolerance to spices

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Tahini: possible cross-reactivity of sesame in case of allergy to dried fruit

Notes

To be prepared and handled under strict hygienic conditions.

Chickpeas are rich in potassium. It is important not to use fresh or dried chickpeas, but canned. Remove the storage water and rinse them with clean water.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Chickpeas: bearer of factors that promote the functionality of the immune system and regulate blood sugar and due to the content of mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants.

Cumin: the beneficial effects attributed by Indian medicine to cumin in case of diarrhea and kidney stones are not recognized

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Paprika: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Tahini: sesame seeds are a source of vitamins and minerals, in particular B vitamins, potassium, iron and copper that promote hematopoiesis, fatty acids that support the cardiovascular system, vitamin E, selenium and manganese, polyphenols (antioxidants) that support the immune system.

Rich in magnesium and omega 3 fatty acids important for regulating mood and cognitive function

Safety / Intended use

Product also intended for subjects with:

• Anorexia -Weight Loss
• Diarrhea
• Mucositis – Inflammation and injury of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (Problems chewing – swallowing)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing) if spicy
• Nausea and vomiting if spicy
• Mucositis (inflammation and lesions of the oral cavity) if spicy