Summary

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

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Instructions

1. Finely puree all ingredients except for the parsley with a blender. Chop the parsley and stir in. If necessary, season everything again and serve.
2. Tastes great as a spread on bread or as a dip, especially with carrots.
3. The spread is very suitable for using leftover jacket potatoes in a tasty way.
4. The spread is a good source of the B vitamins B1 and B6 and the minerals iron, magnesium and zinc.
5. Nutritional values per serving:
6. Energy: 216 kcal / 903 kJ
7. Protein: 9.0 g
8. Carbohydrates: 25.5 g
9. Dietary fiber: 5.7 g
10. Fat: 7.5 g