Vegetable Show Stopper - Explore Chick Peas

Name: Vegetable Show Stopper - Explore Chick Peas
Prep time: 5 min
Cook time: 15 min
Total time: 23 min
Yield: 4.00 porciones
Ingredients: 400 Grams Channa/Chickpeas; 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; 200 Grams Cucumber; 200 Grams Celery

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Total: 23min

Preparation: 5min

Cooking: 15min

Presentation: 3min
Portions: 4
Difficulty: Easy

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Ingredients

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

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.
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.
Leave to cool completely. Serve the chilled hummus with tortilla chips and vegetable sticks (carrot sticks, cucumber sticks, celery sticks)