Fattet Hummus with Pine nuts
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Total time: 1 hour
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Serves 6
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6.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
200g - Dried chickpeas
2 - Bay leaves
3 - Black peppercorns
2 cups - Soy yogurt
3 - Garlic cloves, crushed
1 pinch - Salt
1 pinch - Ground black pepper
6 pcs - Whole wheat pita bread
1 - Red onion, roughly chopped
2 tb - Olive oil
1 pc - Juice of 1 lemon
2 tsp - Cumin seeds
2 tsp - Spanish paprika
2 tsp - Dried mint
2 tb - Pine nuts, roasted
2 cups - Water (for chickpeas)
UTENSILS
Cooking pot, Mixing bowl, Frying pan, Chopping board, Knife
INSTRUCTIONS
1. Wash and soak the chickpeas overnight.
2. Drain the water from the chickpeas and transfer it into a cooking pot. Add three cups of water and bring to a boil.
3. Add the bay leaves and peppercorns, reduce the heat and simmer until tender.
4. While waiting, blend the yogurt and half the garlic in a mixing bowl and season with salt and freshly ground pepper. Set aside.
5. Toast the bread, break it into bite-sized pieces and arrange on a serving dish.
6. Drain the chickpeas and reserve 4 tablespoons of the cooking liquid. While still hot, pour the chickpeas into a bowl. Remove the bay leaves and add the onion, oil, lemon juice, the remaining garlic, cumin seeds, paprika and mint (reserving one pinch for garnishing).
7. Mix the reserved chickpea broth with the yogurt and stir well. Apply an even layer of yogurt over each piece of bread.
8. Spoon a generous amount of chickpeas and roasted pine nuts onto each piece of bread. Making sure that it forms an even layer. Add an additional layer of yogurt on top and garnish with a sprinkling of the reserved mint.
9. Serve immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 220g
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Energy (kcal)
330.0
Carbs (g)
48.0
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Proteins (g)
12.6
Fats (g)
11.1
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Fibre (g)
6.9
