Vegetable sticks with red hummus
Ingredients
- 2 carrots
- 1 cucumber
For the hummus
- 400g boiled chickpeas (drained)
- 1 clove of garlic (preferably mushed up)
- 100g roasted red pepper (not with olive oil, just the flesh)
- 1 tablespoon wholewheat tahini (30g)
- half lemon juice
- 4 walnuts (20g)
- salt, pepper
Method
In a bowl, mash up the chickpeas with a fork.
Finely chop the pepper and walnuts.
Mix all the ingredients in the bowl and pulse with a hand bender until you have a
smooth mixture.
If we don’t have a hand blender pulse the mixture in a regular blender in small
portions.
If the mixture is too stiff add some liquor from the boiled chickpeas or some water.
Season with some salt and pepper.
Our hummus is ready.
Cut in half the cucumber and remove its seeds.
Cut in sticks the carrot and cucumber in the morning before school and place the
hummus in a separate bowl.
(hummus is preserved in the fridge up to 2 days)
Nutrition information – per 60g portion
Energy / calories: 109 kcal
Proteins: 5,1 g
Carbohydrates: 13,8 g
Fat: 4,3 g
