Flatbread and Hummus Appetizers
(Percentage of daily recommendation)
|Calorie||293 kcal||(14 %)|
|Protein||10.72 g||(11 %)|
|Fat||15.56 g||(13 %)|
|Carbohydrates||32.43 g||(22 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.05 g||(20 %)|
|Vitamin A||77.85 mg||(9,731 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.61 mg||(5 %)|
|Vitamin B₁||0.31 mg||(31 %)|
|Vitamin B₂||0.09 mg||(8 %)|
|Niacin||2.97 mg||(25 %)|
|Vitamin B₆||0.19 mg||(14 %)|
|Folate||134.91 μg||(45 %)|
|Pantothenic acid||0.25 mg||(4 %)|
|Biotin||2.46 μg||(5 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||12.61 mg||(13 %)|
|Potassium||407.74 mg||(10 %)|
|Calcium||88.79 mg||(9 %)|
|Magnesium||52.04 mg||(17 %)|
|Iron||3.31 mg||(22 %)|
|Zinc||1.63 mg||(20 %)|
|Saturated fatty acids||1.96 g|
Cut out from the pita with a biscuit cutter four circles of approximately 10 cm (approximately 4 inches) diameter. Put each on a plate.
For hummus, drain the capers and finely chop 1 teaspoon. Peel garlic. Drain the chickpeas, taking care to collect the liquid. Add the chickpeas with the garlic, tahini, lemon juice and cumin in a large blender and puree. Gradually mix in a little of the chickpea liquid (about 80 ml, approximately 1/3 cup) until a creamy consistency is obtained. Stir in the oil and the chopped capers. Season with salt and pepper.
Rinse the tomatoes, quarter, remove the seeds and stalks and cut pulp into cubes. Pluck the herbs, rinse and pat dry.
Spread the hummus on the pita. Top with the tomatoes and remaining capers. Sprinkle with a little coarse salt and coarsely ground pepper and serve garnished with the herbs.