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
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 🙂
Calculated with cronometer.com. Egg, chickpeas and tahini are taken into account:
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 🙂