Cucumber appetizer with chickpeas

Cucumber appetizer with chickpeas

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 145 kcal
, Fat: 9 g
, Carbohydrate: 11 g
, Protein: 5 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chickpeas

1 tin chickpeas (approx. 215 g), rinsed, drained
3 tbsp olive oil
1 tbsp Maizena cornflour
1 garlic clove, squeezed
¼ tsp salt

Cucumbers

1 cucumber, cut into approx. 1 cm slices
180 g hummus
¼ bunch basil, leaves torn off
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How it's done

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Chickpeas

Dry the chickpeas carefully with a tea towel. Heat the oil in a non-stick frying pan. Mix the dry chickpeas with the cornflour, transfer to the pan, fry for approx. 10 mins., stirring occasionally. Add the garlic, fry for approx. 2 mins., season the chickpeas with salt.

Cucumbers

Plate up the cucumber slices. Top with the hummus, add the chickpeas and basil.

Good to know
Tip: To prevent the fat from spitting during frying, cover the pan with a lid so that the steam can still escape.

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