Hummus

preparation time : 30 minutes
cooking time : 5 minutes
serves : 6

Ingredients

hummus
400g can chickpeas
3 tbsp lemon juice
2 cloves garlic, crushed
3 tbsp tahini
1⁄4 tsp cumin
vegetables and lavash
100g baby corn
1 carrot, cut into batons
1 red capsicum, cut into thick strips
1 sheet wholemeal lavash bread
olive oil cooking spray
1 clove garlic, crushed
1 tbsp sesame seeds
20 baby spinach leaves, washed

Method

• Rinse the chickpeas and drain well.
• Put the chickpeas, lemon juice, 2 tbsp water, garlic, tahini and cumin in a food processor or Thermomix and process until smooth.  Transfer to a serving dish and prepare the vegetables.
• Steam the baby corn until tender, rinse in cold water and drain well. Cut in half lengthwise.
• Cut the lavash into large triangles and spray with olive oil spray. Top with garlic and sprinkle with sesame seeds. Grill until crisp
  and golden brown.
• Arrange the vegetables around the hummus on a large serving platter.


Makes 2 cups hummus.

Nutritional information per serving:

Energy: 1240kJ
Energy: 296cal
Total fat: 9.4g
Saturated fat: 1.2g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 4.3g
Protein: 16.0g
Carbohydrate: 37.0g
Fibre: 12.0g
Sodium: 102mg
Cholesterol: 0mg

Recipe + image courtesy of Heart Foundation

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