Spiced hummus with lavash chips

4
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
There’s nothing like home-made hummus to get your mouth watering. Carrot and celery sticks are excellent dipping alternatives.

Ingredients

chickpeas, canned, rinsed, drained

1 can(s), (1 x 400g can)

tahini

1 tbs

lemon juice

1 tbs

garlic

1 clove(s), crushed

ground cumin

1 tsp

ground all spice

½ tsp

wholemeal lavash bread

2 piece(s), (2x57g pieces)

lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Rinse and drain chickpeas, reserving ¼ cup (60ml) liquid. Place chickpeas and reserved liquid into a food processor with tahini, juice and garlic.
  2. Combine cumin and allspice in a small, dry, non-stick frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Add to chickpea mixture and process until smooth. Transfer hummus to a bowl.
  3. Preheat oven to 180°C or 160°C fan-forced. Place lavash on 2 baking trays. Bake for 6–8 minutes or until crisp. Cool. Break into large shards. Sprinkle hummus with extra cumin and serve with lavash chips and lemon wedges.

Notes

TIP: Store lavash chips in an airtight container for up to 2 weeks.

Start eating better than ever!