Chickpea Puree
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¾ cups chickpeas (soaked overnight)
- 3 garlic cloves (grated or crushed)
- ⅔ cup Tahini (sesame paste from a jar)
- lemon juice (from two lemons)
- ¼ tsp Cumin
- 4 Tbsps olive oil
- 0.333 cup black Olives
- lemons
- 1 sprig parsley (leaves removed)
Preparation steps
1.
Drain the chickpeas then place them in a pot covered with water and simmer for 40 minutes. Drain and rinse under cold water.
2.
Puree with a hand blender. Add the garlic, tahini, lemon juice and cumin. Season with salt, cover and chill for 30 minutes.
3.
Arrange the hummus on plate and create a little dent in it with the back of a spoon. Drizzle olive oil into the dent and garnish with some olives, lemon slices and parsley leaves. Serve with fresh sesame pitta bread.
