Photo: Wesual Click
Creamy hummus dip with pitta bread and vegetable sticks recipe
10 ingredients
3 steps
nhs_uk
Estimated Nutrition (whole recipe, rough)
770
Calories
22g
Protein
18g
Fat
132g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heaped tablespoons tinned chickpeas
- Juice of half a lemon
- 1 tablespoon low-fat Greek style yoghurt
- 1 tablespoon olive oil
- ¼ teaspoon paprika (or to taste)
- ¼ teaspoon cumin (or to taste)
- 1 clove of garlic (peeled)
- 1 large wholemeal pitta bread, cut into strips
- 1 small carrot, cut into sticks
- 1 stick of celery, cut into sticks
Directions
1
Put the chickpeas, lemon juice, yoghurt, oil, spices and garlic in a bowl.
2
Using a hand blender, mix together until smooth. Information: Make the hummus the previous evening and store in the fridge. As well as saving time, the flavours will have time to develop.
3
Serve with the pitta bread strips and carrot and celery sticks. Information: Hummus makes a great after-school snack. If you're using a shop-bought hummus, choose a reduced-fat version.
Recipe sourced from
nhs_uk