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430g loaf Turkish bread*

Olive oil cooking spray*

400g can chick peas, rinsed and drained*

2 cups (60g) baby spinach leaves

1 clove garlic, chopped

2 tbs tahini (sesame seed paste)

1/4 cup lemon juice

1 tsp ground cumin

2 tbs water, approximately

Freshly cracked black pepper

Raw vegetable pieces (e.g. carrot, celery, beans), to serve

*Products available with the Heart Foundation Tick


1. Cut Turkish bread into 1cm thick slices and spray with cooking spray.

2. Toast slices under a preheated grill or in a char-grill pan until crisp and lightly browned on both sides.

3. Process chick peas, spinack and garlic in a food processor until finely chopped.

4. Add tahini, lemon juice, cumin and water and process again until smooth.

5. Transfer mixture to a bowl and season with pepper. If consistency is too thick, stir in a little extra water.

6. Serve dip with Turkish toasts and vegetable pieces.

Nutrients Per Serve

Energy 1140kJ
Total Fat 7.3g
Saturated Fat 1.3g
Monounsaturated Fat 2.2g
Polyunsaturated Fat 3.0g
Protein 11.3g
Carbohydrate 39.3g
Fibre 3.2g
Sodium 557mg


Serves 6
Preparation Time 20 minutes
Cooking Time 10 minutes

This recipe has been sourced from the Healthy Kids website.
Please visit www.healthykids.nsw.gov.au for more healthy kid-friendly recipes.

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