Of which 11.7 g sugars and 2.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Vitamin C (lemon)
Allergens sesame
Cucumber sticks with chickpea hummus
A creamy chickpea dip that turns cucumber into a real snack.
Ingredients
- 1 large cucumber (300 g / 10½ oz)
- 150 g (5½ oz) cooked chickpeas
- 1 clove garlic (5 g)
- ½ lemon, juice only (15 g / ½ oz)
- 1 tbsp tahini (15 g / ½ oz)
- 1 tbsp olive oil (10 g)
- ground cumin, to taste
- salt, to taste
- water, as needed — only if you need it to adjust the consistency
Method
- Cut the cucumber into thick sticks and set aside.
- Put the drained chickpeas, garlic, lemon juice, tahini, olive oil and cumin in the food processor.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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