Vegetarian Snack
Easy Chickpea Buttermilk Hummus
(8 votes)
(8 votes)
Easy Chickpea Buttermilk Hummus - Quick version of traditional hummus - delicious with grilled vegetables and pita bread
Health Score:
98 / 100
Difficulty:
very easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
137
calories
Calories
Healthy, because
Even smarter
Nutritional values
Buttermilk gives this creamy dip speciality from Syria and Lebanon a yummy slightly sour flavor, while two different caraway varieties provide a delicious flavor and promote digestion.
The chickpea dip tastes particularly spicy and authentic if you stir in a crushed clove of garlic, a dash of lemon juice, and garnish with plenty of fresh, chopped parsley.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 94 mg | (2 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs chickpeas (canned, drained weight)
- 4 ozs Buttermilk
- 2 Tbsps Tahini
- Cumin
- salt
- cayenne pepper
- 1 tsp Black cumin seeds
Preparation
Kitchen utensils
1 Sieve, 1 Tablespoon, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
Rinse chickpeas in a sieve and drain.
2.
Combine chickpeas with tahini paste and buttermilk in a tall vessel and puree with an immersion blender.
3.
Season to taste with cumin, salt and cayenne pepper. Sprinkle with cumin seed and serve.
