Hummus with Spinach Tortilla Chips
Hummus with spinach tortilla chips - Lucky charms to nibble!
Healthy, because
Even smarter
Nutritional values
Chickpeas are optimal food for the brain. Thanks to the filling fiber and protein, they keep blood sugar levels constant and ensure good performance.
In true style and gluten-free, you can prepare the tortilla chips with corn flour instead of spelt flour.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 104.3 μg | (174 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 ½ ozs Spinach (frozen; thawed)
- 6 ozs whole spelt flour
- salt
- 3 Tbsps olive oil
- ½ tsp Baking powder
- 1 garlic clove
- 14 ozs chickpeas (can; drained weight)
- 1 oz Tahini
- 2 Tbsps lemon juice
- ground paprika
- ½ tsp ground Cumin
- ¼ tsp ground Turmeric
- peppers
- ¼ oz Sunflower seed (1 TSP)
- ½ oz Pumpkin seed (1 TSP)
Preparation steps
Finely puree spinach with 3-4 tablespoons of water. In a bowl, mix flour with 1 pinch of salt, 1 tbsp. oil and baking powder. Add spinach, gradually pour about 6 Tablespoons lukewarm water, and knead for a few minutes until smooth. Cover and let rest for about 10 minutes.
Meanwhile, for the hummus, peel and chop garlic. Rinse the chickpeas, drain and puree with garlic, tahini, remaining oil, lemon juice, 1 pinch paprika, cumin, turmeric, salt and pepper with a hand blender until creamy; add a little cold water if needed and season to taste. Pour hummus into a small bowl and sprinkle with paprika powder and seeds.
Cut dough into quarters, roll out each into a thin patty and cut out clover-shaped chips. Fry chips in a hot coated pan without fat on both sides for 1-2 minutes each until golden brown.
Serve the spinach tortilla chips with the hummus.
