Vegetarian Hummus with Vegetable Crisps
Vegetarian Hummus with Vegetable Crisps - Light and Easy Snacking
Healthy, because
Even smarter
Nutritional values
This delicious snack contains no meat but is rich in protein. Chickpeas are filling and satisfying.
Make extra vegetable crisps and store them in your pantry for up to a week for a delicious, healthy snack any time.
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 ozs chickpeas (canned)
- 2 cloves garlic cloves
- salt
- 2 Tbsps Tahini
- 1 Tbsp lemon juice
- ground Cumin
- 3 Tbsps olive oil
- olive oil (for drizzling)
- Ras el hanout
- 1 handful fresh thyme
- 1 tsp Cumin
- 1 Tbsp Sea salt
- 18 ozs mixed Vegetables (such as carrots, parsnips, beets, zucchini and eggplant)
- vegetable oil (for frying)
Preparation steps
For the hummus: Drain the chickpeas in a colander, rinse under cold water then purée. Peel the garlic, chop and grind finely with a little salt in a mortar. Add to the chickpea purée along with the tahini, lemon juice and olive oil and season with salt and cumin. Add cold water, as necessary to thin. Place in a small serving bowl, drizzle with olive oil and season with Ras el Hanout.
For the vegetable crisps: Rinse the thyme, shake dry, pluck the leaves and mix with the cumin with salt. Set aside.
Rinse the vegetables, trim, peel and thinly slice lengthwise on a mandoline. Heat the oil to 170°C / 325°F and deep-fry the vegetables until crispy. Drain on paper towels and sprinkle with the thyme-cumin salt. Serve with hummus.
