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Dried Tomato Hummus With Pita Crackers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.8885
Energy (kCal)813.19
Carbohydrates (g)31.702
Total fats (g)71.846
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the Hummus: Puree the chickpeas in your blender or food processor. Add tahini, yogurt, hot sauce, lemon juice and zest, garlic, salt and pepper. Keep pureeing and add tomatoes. Check your consistency here and if you prefer add a bit more yogurt or a little splash of water to thin the texture. Now taste and adjust your seasoning and you’re ready for the dippers! | 2. For the Pita Crackers: Preheat your oven to 350 °F (180°C). | 3. Whisk the oil and honey together and brush both sides of each of the pita chips. Sprinkle with salt and pepper. Cut in 6 or 8 wedges, transfer to a cookie tray and bake until they begin to turn golden brown, about 10 minutes or so. Begin peaking in the oven every minute or so until the chips and continue baking until all the chips are evenly golden brown, not just the ones on the edge. Remove any that finish ahead of the pack and keep tanning the rest. Now you’re ready to dip and share! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 1 -19 drained rinsed 0.0 0.0 0.0 0.0
    tahini 1/2 cup 684.0 31.428 21.372 57.6
    plain yogurt 1 cup - - - -
    sauce 1 teaspoon 9.85 0.27399999999999997 0.5165 0.746
    lemon juice zest 1 juice - - - -
    garlic clove 2 chopped - - - -
    sun tomato oil 1 cup sun-dried packed - - - -
    salt pepper ground - - - -
    pita bread 4 - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    honey 1 tablespoon - - - -
    salt pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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