Chickpea and Potato Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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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