Hummus muffins


Gorgeous, I’m often in a hummus mood and I suggest you try these delicious, low-calorie muffins that you can eat for breakfast, lunch, dinner or as a bread for your salad 🙂

I like recipes with few ingredients that get mixed up with one turn of the blender and also withstand improvisation in terms of spices and added vegetables 🙂

I used roasted peppers here, but don’t worry if you don’t have any or dislike them you can skip them 🙂
Feel free to experiment with your favorite spices so that it’s to your taste!

160 g of cooked chickpeas
50 g of water from the chickpeas’ jar (if you are using one or just the water it boiled in)
35 g of sesame tahini
1 egg
2 roasted peppers
A few cloves of garlic
Coriander, black pepper, salt
Pinch of baking powder
Sesame for sprinkling

All ingredients are blended and the mixture is distributed in 9 muffin tins. Bake at 180 degrees in a preheated oven for 15-20 minutes (with a fan).

The muffins are soft and juicy on the inside and slightly crispy on the outside.

If you bake them for 20 minutes, they will become crispier on the outside, which I liked more, but they were ready at the 15th minute 🙂

Nutrition values:
Calculated with Egg, chickpeas and tahini are taken into account:

Kcal 539
Protein 25.7 g
Carbohydrates 51.8 g
Fat 27.6 g

If you make 9 muffins, in 1 muffin – 60 kcal 🙂

The taste is not exactly hummus and is highly dependent on the spices used, in this case, I liked coriander the most 🙂

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