Savory Hummus Crepes with Fresh Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 39 mg |
Ingredients
- Ingredients
- 200 grams dried chickpeas
- ½ lemon
- 4 garlic cloves
- salt
- 30 grams Tahini (sesame paste)
- ¼ tsp Cumin
- 5 Tbsps olive oil
- 150 grams Pastry flour
- 1 egg
- 350 milliliters
- 2 Tbsps sunflower oil
- ½ bunch cilantro
- ½ bunch parsley
- ½ bunch Dill
- 5 ripe Tomatoes
- 1 red onion
- 1 Tbsp balsamic vinegar
Preparation steps
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.
Squeeze the juice from the lemon half. Peel 2 cloves of garlic, chop and smash with salt in a mortar.
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.
In the meantime, for the crêpe batter: Whisk together the flour, egg and milk and season with salt.
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.
Remove from the pan and keep warm in the oven. Repeat with the remaining batter.
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.
Mix together the onion, garlic, tomatoes, remaining olive oil, vinegar and 2/3 of the herbs and season with salt and pepper.
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.
