Savory Hummus Crepes with Fresh Salsa

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Savory Hummus Crepes with Fresh Salsa
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Health Score:
Health Score
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
388
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie388 kcal(18 %)
Protein14 g(14 %)
Fat18 g(16 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E6.2 mg(52 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate162 μg(54 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C27 mg(28 %)
Potassium675 mg(17 %)
Calcium157 mg(16 %)
Magnesium73 mg(24 %)
Iron3 mg(20 %)
Iodine14 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3.2 g
Uric acid64 mg
Cholesterol39 mg
Author of this recipe:

Ingredients

for
6
Ingredients
200 grams
dried Chickpeas
½
4
30 grams
Tahini (sesame paste)
¼ teaspoon
5 tablespoons
150 grams
1
350 milliliters
2 tablespoons
½ bunch
½ bunch
½ bunch
5
1
red Onion
1 tablespoon

Preparation steps

1.

For the hummus: Soak the chickpeas in plenty of cold water overnight or about 12 hours. Drain, transfer to a saucepan, cover with water and cook until soft, around 40 minutes. Strain through a sieve and rinse with cold water.

2.

Squeeze the juice from the lemon half. Peel 2 cloves of garlic, chop and smash with salt in a mortar.

3.

Transfer the chickpeas to a blender and purée with the smashed garlic, lemon juice, tahini paste, cumin and 3 tablespoons olive oil. Season with salt, cover and chill for 30 minutes.

4.

In the meantime, for the crêpe batter: Whisk together the flour, egg and milk and season with salt.

5.

Heat a little oil in a pan, add 1 small ladle of batter and tilt the pan to coat the base. Cook over low heat for 1-2 minutes per side.

6.

Remove from the pan and keep warm in the oven. Repeat with the remaining batter.

7.

For the salsa: Rinse the cilantro, parsley and dill, shake dry and chop. Rinse the tomatoes, hull, remove the seeds and cut into small cubes. Peel the onion and remaining garlic and chop finely.

8.

Mix together the onion, garlic, tomatoes, remaining olive oil, vinegar and 2/3 of the herbs and season with salt and pepper.

9.

Lay out the crêpes on a clean work surface, brush with hummus, sprinkle with salsa and stack together on a serving plate. Sprinkle the remaining herbs over top.