Hummus with rosemary and lemon

Name: Hummus with rosemary and lemon
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 0 cloves Garlic; 3 tsp Olive oil (extra vierge); 1⁄2 twig Fresh rosemary; 1 1⁄4 tsp Lemon juice; 100 g Chickpeas (canned)

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Hummus with rosemary and lemon

Living the Green Life

Since I eat vegan, I have been a fan of chickpeas and therefore of hummus! This has not been such a long time, but in the year and a half that I eat v...

Macros(per serving)

254Kcal

Fat

62% (18 g)

Protein

11% (7 g)

Carbs

27% (17 g)

11 g Net, 6 g Fiber

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Since I eat vegan, I have been a fan of chickpeas and therefore of hummus! This has not been such a long time, but in the year and a half that I eat vegetable, this legume has won my heart! Chickpeas are tasty, healthy, cheap and you can vary endlessly. Since I do not eat animal products, I have been looking for a full-fledged meat / fish substitute for a long time. Look no further! The chickpea is the answer. They are packed with proteins, b vitamins and iron. Quite a few of the things you miss when you don't eat meat. Hummus, falafel and these tasty croutons are made from chickpeas. The latter is a snack often served on a pita bread with salad. Balls are made from chickpeas and fried. Hummus is a puree based on this legume and for this I have a nice recipe. I eat this dip through my salads, in a stew, as a dip with carrots, celery, bell pepper and or cucumber and on a homemade sandwich healthy! Curious? Love, Sanne

Macros(per serving)

254Kcal

Fat

62% (18 g)

Protein

11% (7 g)

Carbs

27% (17 g)

11 g Net, 6 g Fiber

Rate

Ingredients

Servings

Little Jar1

Chickpeas (canned)

100 g

Garlic

0 cloves

Olive oil (extra vierge)

3 tsp

Lemon juice

1 ¹⁄₄ tsp

Fresh rosemary

¹⁄₂ twig

Instructions

Difficulty

Easy

Prep time

10 min

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