Hummus with Veggie Sticks and Pita Chips
Green
Crispy, colourful veggie sticks pair perfectly with this smooth creamy dip.
Ingredients
- Ingredient
- Amount
- Chickpeas, drained
- 1 x 400 gram tin
- Lemon
- 1 medium
- Garlic
- 5 grams (1 clove)
- Tahini
- 1 tablespoon
- Olive oil
- 2 tablespoons
- Water
- 3 tablespoons
- Salt and pepper
- To taste
- Mixed vegetables, cut into sticks (use what is in season and available to you)
- Pita bread
- 2 rounds
- Grated low fat cheese
- 1/2 cup
Method
- Preheat the oven to 160 degrees C.
- Drain the chickpeas and rinse under cold water.
- Zest and juice the lemon.
- Place the chickpeas, half the lemon zest, lemon juice, garlic, tahini and olive oil in a food processor and process until combined. Add the water and process again until smooth.
- Remove the dip from the food processor and place into a bowl. Add the salt and pepper to taste and mix well. Cover the dip and set aside.
- Place the pita bread onto a board and cut each round into 8 triangles using a sharp knife.
- Place the triangles on a lined baking tray and sprinkle evenly with grated cheese. Place the tray in the oven and bake for 5 minutes or until golden and crispy. Remove from oven and allow to cool.
- To serve, evenly distribute the hummus between 8 disposable cups and arrange a mix of veggie sticks and 2 pita chips into the hummus.