Crostini with Hummus and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- For Hummus
- 1 can chickpeas (about 240 g, drained)
- 2 garlic cloves
- ½ lemon
- salt
- 25 grams Tahini (jarred)
- 1 pinch ground Cumin
- 1 Tbsp olive oil
- also
- 2 Tomatoes
- 1 red Bell pepper
- 1 scallion
- 2 sprigs Basil
- 4 slices Whole Wheat Bread
- freshly ground black peppers
Preparation steps
For the hummus, drain the chickpeas and mash finely. Peel and chop the garlic, then mash into a paste with a little salt. Squeeze the lemon. Add the garlic to the mashed chickpeas and mix with the tahini, cumin, and oil. Season to taste with salt and lemon juice. Cover, and chill in the refrigerator for 30 minutes.
Rinse the tomatoes, pepper, and scallion. Cut the tomatoes crosswise into slices. Remove the seeds from the pepper, and julienne. Thinly slice the scallion diagonally on a bias. Rinse and dry the basil, and remove the leaves. If the leaves are too large, tear into small pieces.
Spread the bread with the hummus, and top with the pepper slices, tomatoes, and scallions. Season lightly with salt. Garnish with the basil leaves and freshly cracked pepper, and serve.
