Chickpea Spread
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Soak the chickpeas overnight, the drain and place in a pot. Cover with water, and simmer for 40 minutes until soft. Pour the chickpeas into a colander and rinse under cold water. If you'd like, set some aside for garnish. Puree the remaining chickpeas with an immersion blender. Peel and finely dice the garlic, then crush into a paste with a little salt. Add the garlic, tahini, a little lime juice, the cumin, and 3 tablespoons of oil into a smooth puree. Season to taste with salt and lime juice, cover, and chill in the refrigerator for 30 minutes.
2.
Drizzle the puree with the remaining oil. Garnish with the remaining chickpeas and serve.
