| 2 Tbsp. Fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 2 Tbsp. White-wine vinegar |
3/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.04 |
| 2 x Garlic cloves chopped, and mashed to a paste with |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 tsp Salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/2 tsp Grated peeled fresh ginger root |
1/6 teaspoon |
$2.99 per pound
|
$0.00 |
| 1 tsp Grnd cumin or possibly to taste |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/4 tsp Cayenne or possibly dry warm red pepper flakes or possibly to taste |
0.03 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1/2 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 4 can Chick-peas - (19 ounce ea) rinsed, liquid removed well |
1/2 can |
$0.89 per 15 ounces
|
$0.47 |
| 1 bn Scallions - (sm bunch) sliced thin |
1/8 bunch |
$1.09 per cup
|
$0.14 |
| 1/2 c. Finely-minced fresh coriander or possibly to taste |
1 tablespoon |
$1.69 per 1 1/4 ounces
|
$0.24 |
| Total per Serving |
$1.11 |
| Total Recipe |
$8.89 |
Suggestions?