Pita Triangles with Pea Dip
Pita Triangles with Pea Dip - Fresh version of the Syrian classic
Healthy, because
Even smarter
Nutritional values
The sulfur substances of garlic give the snack its irresistibly spicy aroma and supply the body's own defense system with "ammunition". Like the dietary fibers from peas, they also promote digestion.
The mini pits flatbreads in a package are a delicious well rounded food. If you keep them in your pantry, you are perfectly equipped for all culinary occasions: Whether for brunch, as an appetizer, as a snack, or as a light lunch, pita bread always fits the bill!
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 2 Tbsps olive oil
- 4 round Pita bread
- 12 ozs Peas (frozen)
- salt
- 2 sprigs mint
- 1 tsp Coriander
- 3 Tbsps Tahini
- ½ lemon
- black peppers
- 1 sm handful pea shoots
Kitchen utensils
Preparation steps
Peel 1 clove of garlic and finely crush with the flat side of a knife. Mix with olive oil and let stand for 10 minutes.
Place the pita bread rounds on a baking sheet and brush one side of each with the garlic oil. Bake in a preheated oven at 400°F/convection 350°F on the middle rack for 8-12 minutes.
Meanwhile, cook peas in boiling salted water for 4 minutes. Drain in a sieve, rinse with cold water and drain well.
Peel the remaining garlic. Rinse mint, shake dry and pluck off the leaves. Crush the coriander seeds gently with the back of a knife.
Coarsely chop the garlic, mint and coriander seeds in a food processor.
Add the peas and tahini to the bowl. Squeeze the lemon, add the juice and mix everything until smooth. Season with salt and pepper. Rinse the pea shoots and drain well.
Take the pita bread from the oven, cut into triangles and place in a bread basket. Garnish the pea dip with the pea shoots and serve with pita triangles.
