Hummus Appetizer Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the hummus
- 250 grams dried chickpeas
- 3 garlic cloves
- salt
- 50 grams Tahini
- 1 organic lemon (juice)
- ¼ tsp Cumin
- 4 Tbsps olive oil
- For the loaf
- 1 red chili pepper
- 1 sprig rosemary
- 1 sprig parsley
- 1 sprig thyme
- 250 grams Cherry tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 Baguette
- 30 grams butter
Preparation steps
For the hummus, soak chickpeas overnight, then drain and cook in a pot, covered with water for about 40 minutes until soft. Then pour into a colander and rinse under cold water. Reserve 4 tablespoons of chickpeas and puree the rest finely with an immersion blender. Peel garlic, chop and grind finely with salt. Mix chick pea puree with garlic, tahini, lemon juice, cumin and oil and season with salt. Cover and let rest for 30 minutes in a cold place.
For the appetizer, rinse chile pepper, remove core and seeds and cut into thin rings. Rinse herbs, shake dry and pluck leaves or needles from stalks. Rinse tomatoes and cut in half. Peel garlic, squeeze through a garlic press and mix with tomatoes, chickpeas, chile peppers, herbs, oil and lemon juice in a bowl and season with salt and pepper.
Cut baguette in half horizontally and spread with butter. Toast the cut surface of the baguette in a hot dry skillet until golden brown. Spread hummus over baguette halves, cover with vegetable mixture and season with pepper.
