2 Serves
73 Mins
Prepare the fresh vegetables by dicing the cucumber and finely chopping the parsley using a chef's knife on a cutting board.
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ItalianVitamin K
503 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
60 µg / 400 µgCalcium
66 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
373 mg / 4,700 mgSodium
657 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the Mediterranean filling to the frying pan and cook until heated through, stirring occasionally with a spatula.
Season the warm filling with salt and pepper to taste.
Assemble the bowls by spreading a generous portion of hummus into each serving dish, topping with the warm Mediterranean filling, and garnishing with the prepared cucumber and parsley.
15
g75
g15
g
Taiwanese