| Carbohydrates | 44.8 g |
| Energy | 315.5 kcal |
| Fats | 10.3 g |
| Fiber | 11.7 g |
| Protein | 14.3 g |
| Saturated Fats | 1.6 g |
| Sodium | 347.9 mg |
| Sugars | 10.5 g |
-
Total
23 -
difficulty
Easy
Vegetable Show Stopper - Explore Chick Peas
Utensils
-
Baking dish
-
Oven
-
Blender
Ingredients
Portions: 4
- 400 Grams Channa/Chickpeas (drained)
- 20 Grams Tahini
- 1 Tablespoon Olive Oil
- 1/4 Cup Water
- 10 Grams Garlic
- 3 Grams Ground Geera/Cumin
- 2 Tablespoons Lemon Juice
- 1/4 Teaspoon Black-pepper
- 6 1/2 Tablespoons Low Fat Greek Yogurt/Yoghurt
- 2 Units Corn Tortillas
- 250 Grams Carrots (peeled and cut into sticks)
- 200 Grams Cucumber (cut into sticks)
- 200 Grams Celery (cut into sticks)
Instructions
- 1.Place the chickpeas, tahini paste, olive oil, water, garlic, lemon juice, yogurt, cumin powder, and black pepper into a blender/food processor and blend till smooth, reserve in chiller till needed.
- 2.To make the tortilla chips, preheat oven to 320˚F (160˚C), lightly oil a baking tray and lay the tortilla wedges evenly onto the greased tray. Bake in the oven for 15 minutes or till crispy and golden brown.
- 3.Leave to cool completely. Serve the chilled hummus with tortilla chips and vegetable sticks (carrot sticks, cucumber sticks, celery sticks)
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