Vegetable Show Stopper - Explore Chick Peas
  • Total

    23
  • difficulty

    Easy
  • Score

    4

Vegetable Show Stopper - Explore Chick Peas

Not included in the recipe

Utensils

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    Baking dish

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    Oven

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    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)
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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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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

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