Spiced hummus with lavash chips
SmartPoints® value per serving
There’s nothing like home-made hummus to get your mouth watering. Carrot and celery sticks are excellent dipping alternatives.
Chickpeas, canned, rinsed, drained
1 400g can, (1 x 400g can)
1 clove(s), crushed
Ground all spice
Wholemeal lavash bread
2 piece(s), (2x57g pieces)
1 medium, cut into wedges to serve
- Rinse and drain chickpeas, reserving ¼ cup (60ml) liquid. Place chickpeas and reserved liquid into a food processor with tahini, juice and garlic.
- 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.
- 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.
TIP: Store lavash chips in an airtight container for up to 2 weeks.