Przystawka
Crispy Chickpeas with Pomegranate and Hummus
40 minPorcje: 5Nutri-Score B€€
B
40 min
40 minCrispy Chickpeas with Pomegranate and Hummus
czego potrzebujesz
Składniki
chickpeas (2 tins, drained and rinsed)Spiżarnia800 g
garlic powder (2 tsp)Przyprawy2 g
smoked paprika (2 tsp)Przyprawy5 g- dried oregano (2 tsp)Przyprawy2 g
- allspice (½ tsp, ground)Przyprawy1 g
olive oil (2 tbsp, plus extra for drizzling)Spiżarnia30 ml
lemon (½ juiced for the hummus, ½ for serving)Warzywa i owoce1 kawałek
garlic (clove, peeled)Warzywa i owoce1 kawałek- tahini (plus extra for drizzling)Spiżarnia100 g
parsley (leaves finely chopped)Warzywa i owoce15 g
pomegranate seedsWarzywa i owoce80 g- Turkish pepper flakes (or sumac, to sprinkle)Przyprawy2 g
saltPrzyprawy3 g
bread (for serving)Piekarnia200 g
na porcję
Wartości odżywcze
330kcal
- Węglowodany
- 35 g
- Białko
- 12 g
- Tłuszcz
- 16 g
czego użyjesz
Przybory
Piekarnik
Naczynie żaroodporne
Blender kielichowy
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Bake until crispy
- Roast the chickpeas until golden and crispy, shaking the dish halfway through.
- Krok 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.
- Krok 4
Mix the crispy chickpeas
- Tip the roasted chickpeas into a bowl.
- Add the parsley and pomegranate seeds and mix together.
- Krok 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.
najczęściej gotowane najpierw