Middle Eastern Hummus Plate
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Middle Eastern Hummus Plate

Middle Eastern Hummus Plate

with Roasted Chickpeas and Garlic Pita Chips

Creamy, wholesome hummus is made even more delicious with caramelized onions, smoky roasted chickpeas and fresh, bright parsley. You won't be able to resist diving in with warm garlic pita chips and scooping up every last bit!

Allergènes:
Sésame
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

1 pièce(s)

Pois chiches

(Peut contenir Gluten, Blé)

16 cs

Houmous

(Contient Sésame Peut contenir Lait, Moutarde, Soya, Sulfites, Blé, Crustacés, Oeuf, Poisson)

1 cs

Mélange paprika fumé et ail

(Contient Sulfites Peut contenir Noix, Lait, Blé, Moutarde, Sésame, Sulfites, Triticale, Arachides, Soya)

7 g

Persil

2 pièce(s)

Pain pita

1 pièce(s)

Oignon jaune

1 cs

Purée d’ail

(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

Pas inclus dans votre livraison

0.06 cc

Poivre*

¼ cc

Sucre*

3.5 cs

Huile*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)690 kcal
Graisses46 g
dont saturés6 g
Glucides55 g
dont sucres6 g
Fibres17 g
Protéines18 g
Cholestérol0 mg
Sel970 mg
Gras Trans0.1 g
Potassium1100 mg
Calcium125 mg
Fer5 mg

Ustensiles

•Passoire
•Plaque de cuisson
•Papier aluminium
•Cuillères à mesurer
•Grande poêle antiadhésive
•Pinceau à pâtisserie en silicone
•Petit bol

Instructions

Roast chickpeas
1
  • Drain and rinse chickpeas, then pat dry with paper towels.
  • Add chickpeas, Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven until almost crispy, 10-12 min.
  • Stir, then cover chickpeas loosely with foil or another baking sheet.
  • Return chickpeas to the oven and roast until crispy, 6-8 min.
Caramelize onions
2
  • Meanwhile, peel, then cut onion into 1/4-inch slices. 
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
  • Add 1/4 tsp sugar and season with salt. Cover and cook, stirring occasionally, until dark golden-brown, 4-6 min.
Bake pita chips
3
  • Meanwhile, cut each pita into 6 wedges (12 wedges total).
  • Stir together half the garlic puree and 1 tbsp oil in a small bowl.
  • Arrange pita wedges on a foil-lined baking sheet. Brush tops with garlic oil.
  • Bake in the middle of the oven until pita wedges are crisp, 7-8 min. (TIP: Keep your eye on the pita wedges so they don't burn!)
Finish and serve
4
  • Roughly chop parsley
  • Add hummus to a serving dish. Top with caramelized onions and half the roasted chickpeas. (TIP: Save the remaining roasted chickpeas for a snack or salad topper!)
  • Sprinkle parsley over top and drizzle with 1/2 tbsp olive oil.
  • Serve garlic pita chips on the side for dipping