Ingredients

250 g (8 oz) canned chickpeas, rinsed and drained
2 tablespoons tahini (sesame seed paste)
3 garlic cloves, chopped 125 ml (4 fl oz) lemon juice
pinch of ground cumin Vegetable Stock or water (optional)
paprika or chopped parsley, to garnish
This hummus recipe is low in fat because it is oil free. Tahini is used instead of the customary olive oil and the final product is smooth, lemony and light. Accompany the hummus with the suggested pitta bread crisps instead of normal crisps and see what a saving you can make: Pitta Bread Crisps (per...

Instructions

1.Place the chickpeas, tahini, garlic, lemon juice and cumin in a food processor or blender. Process until well blended, adding a little water or vegetable stock if you prefer a thinner consistency. Taste and add more garlic, lemon juice or cumin to your liking.
2.Transfer the hummus to a serving bowl. Sprinkle with paprika or chopped parsley. Serve with vegetable batons (see page 46) and Pitta Bread Crisps (see below) or Turkish bread. Or use as an alternative to spread on bread.
3.SERVE WITH...
4.Pitta bread crisps: cut a pitta bread, either wholemeal or white, into quarters or eighths. Split and separate each piece into two.
5.Spread the pieces in a single layer on a nonstick baking sheet. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 10-15 minutes, until the pieces of brea are dried out and crisp.

This hummus recipe is low in fat because it is oil free.
Tahini is used instead of the customary olive oil and the
final product is smooth, lemony and light. Accompany the
hummus with the suggested pitta bread crisps instead of
normal crisps and see what a saving you can make:
Pitta Bread Crisps (per serving) contain: 50 Kcals, less than
ng of fat, of which negligible is saturated fat, 100 mg sodium.
Potato crisps (per individual packet) contain: 159 kcals 10 g
of fat, of which 4 g is saturated and 252 mg sodium.

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