Homemade Hummus with Mint
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
2259
calories
Calories
Nutritional values
1 small bowl contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,259 cal. | (108 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 163 g | (141 %) | ||
| Carbohydrates | 115 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.4 g | (121 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 21.2 mg | (177 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 47.9 μg | (106 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 1,667 mg | (167 %) | ||
| Magnesium | 709 mg | (236 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 19.3 mg | (241 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 788 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the hummus
- 350 grams dried chickpeas
- 3 garlic cloves
- 2 lemons (juice)
- salt
- ¼ tsp Cumin
- 150 grams Tahini (from a jar)
- 2 Tbsps olive oil
- 1 Tbsp Mint oil
- 2 Tbsps chopped mint
- For homemade tahini
- 100 grams toasted Sesame seeds
- 50 milliliters lemon juice
- 1 garlic clove
- 1 Tbsp olive oil
Preparation steps
1.
For the hummus: Soak the chickpeas in a pot of water overnight. Drain, cover with fresh water and simmer until soft, about 40 minutes. Strain through a colander and rinse with cold water to cool. Puree with a hand blender. Peel and finely grate the garlic. Stir the garlic into the hummus and season with salt to taste. Stir in the tahini, lemon juice, cumin and season with salt to taste. Cover and refrigerate for 30 minutes. Before serving, stir in the mint.
For serving: Divide the tahini between bowls and serve drizzled with olive oil.
2.
Serve with prawn crackers if desired.
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