Parsley Hummus w. Crispy Butter
Parsley Hummus with Crispy Butter Toasted Rye Crackers
Servings 10
Calories 44kcal
Ingredients
- 550 g cooked chickpeas
- 50 ml olive oil
- ½ cup water
- A large bundle of parsley
- 2-3 handfulls of spinach optional, but gives a wonderful colour
- 4 cloves garlic
- ¼ cup lemon juice
- 1 tsp lemon zest
- 1 tsp cumin
- 1.5 tsp salt
- A pinch of chili flakes
- Fresh ground pepper
Rye Crackers
- 7 pieces very thinly slices rye bread
- Butter or olive oil
- Salt
Instructions
- Preheat oven to 200ºC / 400ºF. Slice rye bread into very thin slices. Brush them with oil, or spread out a layer of butter, and sprinkle with a bit of sea salt. Cut into preferred pieces and place on a lined baking sheet. Bake in the oven for 10 min or until golden and crisp.
- Use a blender or foodprocessor to make the hummus. Add all of the ingredients to the machine and blend until you have a creamy texture, season to taste.
Nutrition
Calories: 44kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 350mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg