Hummus and Cherry Tomatoes on Toast
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 53 min.
Ready in
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Hummus
- 3 cloves garlic cloves (peeled)
- 2 cups canned chickpeas (rinsed and drained)
- 4 Tbsps fresh lemon juice
- ½ tsp ground Cumin
- ¼ tsp ground cilantro
- 6 Tbsps Tahini (store bought sesame paste)
- salt (to taste)
- 4 Tbsps olive oil
- In addition
- 1 red chili pepper (rinsed)
- 2 sprigs fresh rosemary
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 ½ cups cherry Tomatoes
- 1 clove garlic cloves (minced)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Baguette
- 2 Tbsps butter (softened)
- freshly ground Black pepper (to taste)
- 1 fresh lemon (cut into wedges for garnish)
Preparation steps
1.
Using a food processor, pulse garlic to roughly chop. Add 1 3/4 cups garbanzo beans (reserving 1/4 cup for topping), lemon juice, water, cumin, coriander, tahini, and oil process until smooth. Season to taste with salt. Transfer to serving bowl, cover and chill for at least 30 minutes until set.
2.
Cut the chili pepper into rings, removing the seeds. Rinse the herbs and gently shake dry. Pluck the leaves and roughly chop. Rinse the cherry tomatoes and cut in half.
3.
In a small bowl, combine the peppers, herbs, and cherry tomatoes and reserved garbanzo beans. Drizzle with oil and lemon juice, season with salt and pepper, toss to coat.
4.
Cut the baguette in half horizontally and cut each half in half. Spread butter on the cut side. In a hot skillet, grill the cut side of the baguette until golden brown.
5.
Spread hummus on the grilled side of the baguette and spoon the vegetable mixture over the hummus. Season with cracked pepper and serve with lemon wedges.
