Vegetable Show Stopper - Explore Chick Peas
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Total: 23minPreparation: 5minCooking: 15minPresentation: 3min
- Portions: 4
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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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.
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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.
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Leave to cool completely. Serve the chilled hummus with tortilla chips and vegetable sticks (carrot sticks, cucumber sticks, celery sticks)
Utensils
- Blender
- Oven
- Baking dish
Nutritional information 316kcal = 1,320kj /per portion
- 0.25 Tablespoons Added sugar
- 315.50 Calories 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
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