Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g chickpeas, cooked
- 100 g jacket potato (s), cold
- 2 teaspoons tahini without salt
- 1 teaspoon cumin
- 1 teaspoon rock salt
- 2 pinches chili powder
- 2 teaspoons lemon juice, freshly squeezed
- 2 teaspoons linseed oil
- 2 handfuls parsley, smooth
Print Recipe
Pin Recipe Instructions
- Finely puree all ingredients except for the parsley with a blender. Chop the parsley and stir in. If necessary, season everything again and serve.
- Tastes great as a spread on bread or as a dip, especially with carrots.
- The spread is very suitable for using leftover jacket potatoes in a tasty way.
- The spread is a good source of the 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
- Dietary fiber: 5.7 g
- Fat: 7.5 g
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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