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Hummus z pieczonym bakłażanem i kolendrą

/*5 września 2016*/
Hummus z pieczonym bakłażanem i kolendrą

Składniki:

  • 1 bakłażan (250 g)
  • 1 puszka cieciorki konserwowej (240 g cieciorki po odsączeniu)
  • 2 łyżki pasty sezamowej tahini (30 g)
  • 1 łyżka Optimy Omega (20 g)
  • 1 łyżka oliwy (10 g)
  • 1 łyżka posiekanej kolendry (10 g)
  • ½ łyżeczki wędzonej papryki
  • sól i pieprz do smaku
  • Sok z cytryny do smaku
  • Pumpernikiel (160 g)

Liczba porcji: 4
Wartość kaloryczna 1 porcji: 289 kcal

Przygotowanie

Bakłażana nakłuj widelcem i włóż do rozgrzanego piekarnika, piecz około 40 minut w 180 stopniach C, aż skórka w niektórych miejscach będzie czarna. Upieczonego bakłażana odłóż do wystygnięcia. Do blendera przełóż odsączoną cieciorkę, miąższ z upieczonego bakłażana, tahini, Optimę, wędzoną paprykę i zblenduj wszystko na gładką pastę. Pastę dopraw do smaku solą, pieprzem i sokiem z cytryny. Zbyt gęsta pastę można rozrzedzić odrobina wody. Wyłóż pastę na miskę, posyp kolendrą i skrop oliwą. Podawaj z pumperniklem.

Komentarz dietetyka
 Rośliny strączkowe, w tym ciecierzyca, stanowią cenny element prozdrowotnej diety – ze względu na zawartość fitosteroli są szczególnie polecane osobom z podwyższonym stężeniem cholesterolu we krwi.

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