Spiced hummus with lavash chips
3
Points®
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
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Tahini
1 tbs
Lemon juice
1 tbs
Garlic
1 clove(s), crushed
Ground cumin
1 tsp
Ground allspice
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.
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