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Vegetable Show Stopper - Explore Chick Peas

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  • Total: 23min
    Preparation: 5min
    Cooking: 15min
    Presentation: 3min
  • Portions: 4.00
  • Difficulty: Easy

Utensils

  • Blender
  • Oven
  • Baking dish

Nutritional information 316kcal = 1,320kj /per portion

  • 0.25 Tablespoons Added sugar
  • 315.50 Energy
  • 168.48 Milligrams Calcium
  • 14.28 Grams Protein
  • 4.49 Milligrams Iron
  • 44.84 Grams Carbohydrates
  • 10.48 Grams Sugars
  • 11.70 Grams Fiber
  • 347.94 Milligrams Sodium
  • 10.26 Grams Fats
  • 1.57 Grams Saturated Fats

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

    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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