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Chickpea and potato spread

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Ingredients for 1 servings:

  • 200 g chickpeas, cooked
  • 100 g jacket potatoes, cold
  • 2 tsp tahini without salt
  • 1 tsp cumin
  • 1 tsp rock salt
  • 2 pinches of chili powder
  • 2 tsp lemon juice, freshly squeezed
  • 2 tsp linseed oil
  • 2 handfuls of parsley, flat

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Hummus with a twist – delicious as a spread or dip

Blend all ingredients, except the parsley, until smooth. Finely chop the parsley and stir in. Season to taste, if desired, and serve. Delicious spread on bread or as a dip, especially with carrots. This spread is a great way to use up leftover boiled potatoes. It is a good source of B vitamins B1 and B6 and the minerals iron, magnesium, and zinc. Nutritional values ​​per serving: Energy: 216 kcal / 903 kJ Protein: 9.0 g Carbohydrates: 25.5 g Fiber: 5.7 g Fat: 7.5 g

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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