Soft Greek Breads with Chickpea Spread
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 1 d 2 h. 20 min.
Ready in
Calories:
621
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 mini Pita bread
- 1 ¼ cups dried chickpeas
- 2 lemons
- 2 cloves garlic cloves
- 4 tsps Tahini (tahini)
- 3 tsps olive oil
- salt
- peppers
- cayenne pepper
- 2 sprigs flat leaf parsley (chopped)
- 3 Tbsps oil-packed sun-dried tomatoes
- 2 Tbsps toasted Sesame seeds
- 2 Tbsps chopped Chives
Preparation steps
1.
24 hours ahead of time, soak the chickpeas in cold water.
2.
Drain, put them in a fresh pan with cold water, bring to the boil, and then simmer steadily for 2 hours until tender.
3.
Peel and mince the garlic. Drain the chickpeas when cooked and transfer to a food processor.
4.
Add the sesame paste, garlic, juice of lemon salt and pepper, and blend until smooth.
5.
Pour a little olive oil over the top.
6.
Toast the pitas. Place a spoonful of hummus on top of each pita and arrange on a large serving platter.
7.
Garnish with sun-dried tomatoes, chopped chives, and toasted sesame seeds and serve.
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