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Hummus with Crisp Vegetables

 Hummus with Crisp Vegetables



400g can chickpeas
3 tablespoons lemon juice
2 cloves garlic, crushed
3 tablespoons tahini
1/4 teaspoon cumin

Vegetables and lavash

100g baby corn
1 carrot, cut into batons
1 red capsicum, cut into thick strips
1 sheet wholemeal lavash bread
olive oil cooking spray
1 clove garlic, crushed
1 tablespoon sesame seeds
20 baby spinach leaves, washed



1. Rinse the chickpeas and drain well. Put the chickpeas, lemon juice, 2 tablespoons water, garlic, tahini and cumin in a food processor and process until smooth. Transfer to a serving dish and prepare the vegetables.

2. Steam the baby corn until tender, rinse in cold water and drain well. Cut in half lengthwise.

3. Cut the lavash into large triangles and spray with olive oil spray. Top with garlic and sprinkle with sesame seeds. Grill until crisp and golden brown.

4. Arrange the vegetables around the hummus on a large serving platter. Makes 2 cups hummus. 

Nutrients Per Serve

Serves 6
Preparation Time 30 mins
Cooking Time 5 mins

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.