Hummus, Lettuce and Tomato Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,354 cal. | (64 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 563.1 μg | (939 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 368 μg | (123 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,091 mg | (52 %) | ||
| Calcium | 506 mg | (51 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the hummus
- 200 grams chickpeas
- ½ lemon (juiced)
- ½ tsp ground paprika
- 2 garlic cloves
- ½ bunch parsley
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 60 grams Sesame seeds
Preparation steps
For the hummus: Soak the chickpeas in water overnight. Transfer to a large saucepan and simmer for about 1 hour. Remove from the heat and let cool.
Drain the chickpeas.
Peel the garlic, chop coarsely and mix with the chickpeas, lemon juice, paprika, sesame seeds, olive oil and parsley leaves. Process in a food processor until smooth and season with salt and pepper.
For the sandwiches: Rinse the tomatoes, cut into quarters, remove the seeds and cut into smaller pieces.
Rinse the lettuce and shake dry.
To serve, cut the baguette in half, spread the hummus over the bottom halves, top with tomatoes, season with salt and pepper, add the lettuce then sandwich together with the top halves, pressing down slightly. Cut into thick slices crosswise, if desired.
