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0,4 pas
|
Nutrition Facts Per 1/4 recipe |
|
|---|---|
| Calories 307 | |
| Fats 17,8 g | 24 % |
| Saturated 2,3 g | 11,5 % |
| + Trans 0 g | |
|
Polyunsaturated 7,9 g Omega-6 4,7 g |
|
| Omega-3 0.08 g | |
| Monounsaturated 5,4 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 79 mg | 3 % |
| Potassium 701 mg | 21 % |
| Carbohydrates 24 g | |
| Fibre 7,3 g | 26 % |
| Sugars 1,8 g | 1,8 % |
| Protein 18 g | |
| Vitamin A 10,5 ER | 1 % |
| Vitamin C 22 mg | 24 % |
| Calcium 244 mg | 19 % |
| Iron 5 mg | 28 % |
| Phosphorus 351 mg | 28 % |
SERVINGS: 4 servings
PREP TIME: 5 minutes
COOK TIME: 5 minutes
DIFFICULTY: Easy
Ingredients
- 280 g (2 cups) frozen shelled edamame, cooked and rinsed
- 115 g (2/3 cup) boiled chickpeas, rinsed and drained
- 81 g (1/3 cup) tahini
- Juice of 1 lemon
- 5 ice cubes
- 6 fresh basil leaves
- 2 cloves garlic
- Salt and pepper
Preparation
In a blender or food processor, blend all ingredients until smooth and creamy.
Serve the hummus with raw vegetables or whole grain crackers.
Photo credits: Érika Lajeunesse
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