Vegetable Show Stopper - Explore Chick Peas

Let's cook it
Difficulty Easy
Portions: 4
Total 23 min

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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