Nutrient content per cutlet: Calories 134 kcal Carbs 18 g Fat 6 g Protein 6 g
Fun facts * "Hummus" comes from the Arabic word ḥummuṣ meaning "chickpeas", a variant of ḥimmaṣ or ḥimmiṣ. It may be of Aramaic origin, corresponding to the Syriac word for chickpeas: ḥem(m)ṣē. The full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means "chickpeas with tahini". * Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.
As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.
Fat content, mostly from tahini and olive oil, is about 14% of the total; other major components are 65% water, 17% total carbohydrates, including a small amount of sugar, and about 10% protein. 
Recipe 6 cutlets Ingredients: 250 g of hummus 4 tablespoons kama 1 tablespoon oil 1 teaspoon lemon pepper Homemade hummus: 1 jar of canned chickpeas 100-200ml of water 1 tablespoon nutritional yeast 1 tablespoon tahini 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon maple syrup 1/2 teaspoon salt Preparation: To get started, make homemade hummus or use store-bought hummus to speed up the process. Put all the ingredients except the water in the food processor. Let the machine pulse for a few minutes and slowly pour more water from the top hole. Observe the consistency if you want to add too much water to the thicker hummus. After 5 minutes of puree, the hummus is ready. Add kama and lemon pepper to the hummus. Mix everything well. Heat the pan on the stove. Add oil to the pan. At the same time form the cutlets with wet hands. When the oil is warm, add the cutlets to the pan. Fry each side for 3-5 minutes. Serve with fresh salad, boiled potatoes and vegetable yogurt. Bon Appetit!
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