Entrante
Crispy Chickpeas with Pomegranate and Hummus
40 minPara 5Nutri-Score B€€
B
40 min
40 minCrispy Chickpeas with Pomegranate and Hummus
lo que necesita
Ingredientes
chickpeas (2 tins, drained and rinsed)Despensa800 g
garlic powder (2 tsp)Especias2 g
smoked paprika (2 tsp)Especias5 g- dried oregano (2 tsp)Especias2 g
- allspice (½ tsp, ground)Especias1 g
olive oil (2 tbsp, plus extra for drizzling)Despensa30 ml
lemon (½ juiced for the hummus, ½ for serving)Frutas y verduras1 pieza
garlic (clove, peeled)Frutas y verduras1 pieza- tahini (plus extra for drizzling)Despensa100 g
parsley (leaves finely chopped)Frutas y verduras15 g
pomegranate seedsFrutas y verduras80 g- Turkish pepper flakes (or sumac, to sprinkle)Especias2 g
saltEspecias3 g
bread (for serving)Panadería200 g
por ración
Nutrición
330kcal
- Carbohidratos
- 35 g
- Proteínas
- 12 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Fuente de horno
Batidora de vaso
Bol
paso a paso
Preparación
- Paso 1
Roast the chickpeas
- Preheat the oven to 200 °C fan.
- Drain and rinse one tin of chickpeas, then transfer to a baking dish and pat dry with kitchen paper.
- Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil, and mix well.
- Paso 2
Bake until crispy
- Roast the chickpeas until golden and crispy, shaking the dish halfway through.
- Paso 3
Make the hummus
- Drain the second tin of chickpeas, reserving the chickpea water.
- Put the chickpeas, the chickpea water, the lemon juice, garlic, tahini and a good pinch of salt into the blender.
- Blend until super smooth, adding a little more chickpea water if it looks too thick.
- Paso 4
Mix the crispy chickpeas
- Tip the roasted chickpeas into a bowl.
- Add the parsley and pomegranate seeds and mix together.
- Paso 5
Serve
- Swirl the hummus onto a serving plate.
- Top with the chickpeas, drizzle with olive oil and tahini and sprinkle with Turkish pepper flakes.
- Serve immediately with breads and dippy things.
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