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Ingredients
Marinated Artichoke and Hummus Pitas
- For the artichokes
- 6 small Artichoke
- 3 Tbsps lemon juice
- salt
- 1 Tbsp Sesame seeds (roasted)
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- freshly ground peppers
- For the hummus
- 200 grams chickpeas (drained)
- 1 garlic clove
- salt
- 1 Tbsp Tahini
- 1 tsp lemon juice
- Cumin
- 1 Tbsp olive oil
- for serving
- 4 Pita bread
- 1 Red onion
- 1 handful Watercress
Rinse and dry the artichokes. Cut the tip of the artichoke off and remove the leaves. Use a paring knife to remove the woody part of the stem. Cut the artichoke hearts into quarters and toss with lemon juice. Cook in salted, boiling water until tender. Drain.
Whisk together the white wine, olive oil and sesame seeds. Season with salt and pepper. Add the drained artichokes, mix well and allow to cool.
For the hummus: Purée the chickpeas with an immersion blender. Add the tahini, lemon juice, garlic and olive oil. Season with salt and cumin and blend until smooth. Add a bit of water if the mixture is too thick.
Toast the pita bread on the grill for 4-5 minutes on each side. Peel, halve and cut the red onion into thin slices. Rinse the watercress and pat dry.
Spread the hummus onto the toasted pita bread, top with the artichokes and garnish with sliced onions and watercress.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 54.3 g | (181 %) |