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Chick peas are one of the most versatile beans that abound in all major nutrients like vitamin A, vitamin C, iron, calcium as well as fibre. This is a healthier version of the traditional hummus that is made using loads of olive oil. Serve this lemony-garlic chick pea spread on thin whole wheat pita bread and sprinkle a little chilli powder on top for that added spice. I often serve leftover hummus with whole wheat toast for breakfast as a healthier substitute to butter. Try it and I am sure you will enjoy it.
- Soak the Kabuli chana in water for 6 hours making sure that they are covered with water.
- Cook the Kabuli chana in a pressure cooker. Cool and drain. Keep the drained liquid aside.
- Put the oil, lemon juice, curds, cooked Kabuli chana, garlic, salt and some of the strained water in a blender and blend until smooth. If the mixture is too thick, add 2 to 3 tablespoons of water.
- Place this mixture in a serving plate and sprinkle parsley and chilli powder on top.
- Serve with thin strips of vegetables or with whole wheat pita bread.
Nutrient values for 1 cup
|86 gm||232 kcal||9.7 gm||31.6 gm||7.5 gm||159.9 mcg||16.8 mg||191.2 mg||2.3 mg||83.6 mcg||2.3 gm|
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