Der Beitrag Eggplant rolls with hummus erschien zuerst auf kitchensplace.
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Every now and then I get inspiration from many different cookbooks. In the fitness cookbook by Pumperlgsund I came across this delicious recipe for eggplant rolls filled with hummus and tried it out myself. Equipped with eggplant and hummus, the knives were sharpened and the pan heated. I simply cut the aubergine into sufficiently thick slices (approx. 1-2cm), seasoned with salt and pepper and roasted on both sides in a little olive oil in a grill pan.
After roasting, I let the aubergines cool down a bit and then brush them with a teaspoon of hummus. Here I just used natural humus that I bought, but if you want to prepare the hummus yourself, I have it here a recipe for you.
Finally, the coated slices are simply rolled up to make eggplant rolls and arranged on a small plate.
Nutritional information per eggplant roll
Calories: 70 – Protein: 2g – Fat: 5g – Carbs: 5g
Eggplant Rolls with Hummus
Ingredients
- 2 eggplants
- 160g hummus
- sea salt
- pepper
- oil for the pan
- Optional: toast
Directions
- Step 1 Wash the eggplant and cut into 2cm thick slices. Grease a pan with oil and heat. Fry the eggplant slices on both sides until golden brown.
- Step 2 Sprinkle the eggplant with sea salt and pepper, let stand briefly and then remove from the pan. Spread each with 1-2 tsp of hummus and roll up.
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Step 3
Optionally serve with toasted toast.
Der Beitrag Eggplant rolls with hummus erschien zuerst auf kitchensplace.
]]>Der Beitrag Homemade hummus erschien zuerst auf kitchensplace.
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Even if this brownish dip is not the prettiest, it has been one of the most popular dips on the finger food buffet for some time. Hummus also refines delicious bowls or other oriental dishes with its fine, creamy taste. What should definitely not be missing in hummus is tahini – a sesame paste. You can either prepare these yourself by mixing sesame seeds with oil and pureing them finely. Alternatively, Tahini is also available in every organic market. You should also pay attention to the quality of the chickpeas used when preparing hummus. Either these are bought ready-cooked in the organic market (but then be careful not to contain any additives) or they are soaked in water in their natural and dry form for 12 hours and then boiled for about 2 hours. You can find out how to cook chickpeas yourself here: https://www.springlane.de/magazin/rezeptideen/hummus-selber-machen-grundrezept/
Prepare hummus quickly
In this recipe, I used pre-cooked chickpeas to simply save time. These are then pureed together with tahini, olive oil, water, lemon juice and fresh spices to a creamy mass. Your hummus is ready.
Nutritional Information per serving
Calories: 46 – Protein: 1g – Fat: 4g – Carbs: 2g
Homemade Hummus
Ingredients
- 200g chickpeas, ready cooked
- 1 clove of garlic
- 2 tsp tahini
- 1 lemon:5 tbsp olive oil
- 5 tbsp water
- salt, pepper
- Optional: cumin.
Directions
- Step 1 Puree the chickpeas together with the garlic clove, tahini paste, olive oil and water in a food processor or with a hand blender to a fine mass.
- Step 2 Juice one lemon and stir into the mass. Season everything with salt and pepper.
- Step 3 Stir in more water for a higher creaminess. Optionally refine with cumin.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Homemade hummus erschien zuerst auf kitchensplace.
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