Healthy Hummus Snack
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
166
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the hummus and veg sticks
- 1 cup canned chickpeas (drained)
- ½ clove garlic cloves (minced)
- ground Cumin
- 2 Tbsps lemon juice
- 1 Tbsp olive oil
- 1 Cucumber (cut into sticks)
- 2 carrots (peeled and cut into sticks)
- 2 sticks Celery (peeled and cut into sticks)
- For the avocado dip and toasted pitta
- 1 large, ripe Avocado (pitted and chopped)
- 2 Tbsps Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ tsp dried oregano
- 2 Pita bread (plain or wholemeal)
Preparation steps
1.
For the hummus: Combine the chickpeas, garlic, cumin, lemon juice, olive oil and a couple of tablespoons of warm water in a food processor. Blend until smooth and creamy, scraping down the sides as necessary. Spoon into a bowl and serve with the vegetable sticks.
2.
For the avocado dip:
3.
Combine the avocado, yoghurt, lemon juice, olive oil, and oregano in a small bowl. Mash well until creamy. Toast the pitta breads under a hot grill. Cut into strips and serve alongside the avocado dip.
