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Chickpea and Tahini Dip

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Total time: 1 hour

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Serves 4

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6.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ cup - Chickpeas, dried


3 tbsp - Tahini


¼ cup - Soy yogurt


2 cloves - Garlic, peeled, crushed


1 pc - Lemon, juiced


½ tsp - Salt


¼ tsp - Cumin


2 tbsp - Fresh Parsley, chopped


1 tsp - paprika


2 tsp - Olive oil


2 tbsp - Walnut, roasted, chopped


2 tbsp - Pomegranate seeds

UTENSILS

Chopping Board, Knife, Cooking Pot with Lid, Blender, Serving Dish

INSTRUCTIONS

1. Wash and soak the chickpeas overnight.


2. Discard the soaking water and transfer the chickpeas into a cooking pot. Add three cups of water to the pot and bring to a boil.


3. Reduce the heat and simmer until tender. Reserve three tablespoons of the cooking liquid and completely drain the chickpeas of the remaining water.


4. Transfer the chickpeas to a blender. Add the reserved cooking liquid, soy yoghurt, tahini, crushed garlic, lemon juice, salt and cumin.


5. Blend the mixture until it becomes a smooth paste.


6. Plate the hummus in a wide and shallow serving dish. Garnish with parsley, paprika chopped walnuts and pomegranate seeds.


7. Drizzle with olive oil and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 86g

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Energy (kcal)

246.7

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Carbs (g)

16.9

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Proteins (g)

8.6

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Fats (g)

16.9

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Fibre (g)

6.5

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