Creamy Hummus
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 55 min.
Ready in
Calories:
713
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 556 mg | (56 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups dried chickpeas (left to soak overnight)
- 3 garlic cloves (chopped)
- ⅔ cup Tahini (jar)
- lemon juice (from 2 lemons)
- ¼ tsp Cumin
- 3 Tbsps olive oil
- paprika (sweet)
- Home-made tahini
- ⅔ cup light, roasted Sesame seeds
- ¼ cup lemon juice
- 1 garlic clove (chopped)
- 1 Tbsp olive oil
Product recommendation
To make your own tahini, puree all the ingredients and add as much water as necessary to create a creamy, even paste.
Preparation steps
1.
Drain the chickpeas and cook covered in water for approx. 40 minutes.
2.
Drain once again and rinse under cold running water. Puree using a hand mixer.
3.
Grind the garlic with some salt. Add to the chickpeas/garbanzo beans and mix in the tahini, lemon juice, and cumin. Season with salt, cover and let cool for 30 minutes.
4.
Serve in small bowls and make an impression in the middle with a spoon. Drizzle oil into these small holes and sprinkle with paprika. Serve with fresh pita bread.
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