المكونات
- SpinneysFOOD Organic Chickpeas 1 x 400g tin
- Garlic clove 1
- Beetroot, cooked 225g
- Tahini 1 tbsp
- Lemon juice 4 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Peppercorns, freshly ground To taste
- Chicken breast, roasted 1
- SpinneysFOOD High Fibre White Bread 8 slices
- SpinneysFOOD Microgreens, optional For garnishing
Nutrition (Per serving)
- سعرات حرارية 233
- دهون 4.5g
- المشبعة 0.6g
- بروتين 11.3g
- الكربوهيدرات 38.5g
- السكريات 8.2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سندويشات أصابع الدجاج المشوي والحمص بالشمندر
Middle Eastern 10 Mins Prep
- Drain and rinse the chickpeas. Crush the garlic clove. Chop the beetroot.
- Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and blitz until smooth.
- Thinly slice the chicken breast.
- Lay 4 slices of bread (or brioche) out on a work surface and spread with half the hummus. Arrange the chicken on top as neatly and evenly as possible and season with salt and pepper.
- Spread the remaining slices with the hummus. Gently press the slices together and trim off the crusts using a serrated knife. Cut each sandwich into two long fingers.
- Serve garnished with micro-greens, if desired.