400g can chickpeas
3 tablespoons lemon juice
2 cloves garlic, crushed
3 tablespoons tahini
1/4 teaspoon 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 tablespoon sesame seeds
20 baby spinach leaves, washed
*Products available with the Heart Foundation Tick
1. Rinse the chickpeas and drain well. Put the chickpeas, lemon juice, 2 tablespoons water, garlic, tahini and cumin in a food processor and process until smooth. Transfer to a serving dish and prepare the vegetables.
2. Steam the baby corn until tender, rinse in cold water and drain well. Cut in half lengthwise.
3. 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.
4. Arrange the vegetables around the hummus on a large serving platter. Makes 2 cups hummus.
Nutrients Per Serve
This recipe has been sourced from the Healthy Kids website.
Please visit www.healthykids.nsw.gov.au for more healthy kid-friendly recipes.