This creamy dip is fun to eat and makes a change from sandwiches. This works well with a banana and a pot of sugar-free jelly.
Prep: 10 mins
Serves 1
Ingredients
- 2 heaped tablespoons tinned chickpeas
- Juice of half a lemon
- 1 tablespoon low-fat Greek style yoghurt
- 1 tablespoon olive oil
- ¼ teaspoon paprika (or to taste)
- ¼ teaspoon cumin (or to taste)
- 1 clove of garlic (peeled)
- 1 large wholemeal pitta bread, cut into strips
- 1 small carrot, cut into sticks
- 1 stick of celery, cut into sticks
Method
Method
- Put the chickpeas, lemon juice, yoghurt, oil, spices and garlic in a bowl.
- Using a hand blender, mix together until smooth.
Information: Make the hummus the previous evening and store in the fridge. As well as saving time, the flavours will have time to develop. - Serve with the pitta bread strips and carrot and celery sticks.
Information: Hummus makes a great after-school snack. If you’re using a shop-bought hummus, choose a reduced-fat version.