Hummus, Ricotta and Vegie Platter |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Australian BH&G Diabetic Living. Cooking time is process time. Ingredients:
2 lebanese cucumbers (cut into sticks) |
250 g cherry tomatoes (halved) |
4 radishes (tops trimmed washed) |
2 celery ribs (cut into sticks) |
150 g low-fat ricotta cheese (wedge fresh) |
2 whole wheat pita bread (cut into wedges) |
1 lemon (cut into wedges to serve) |
400 g chickpeas (rinsed drained) |
1 tablespoon tahini (sesame paste) |
1 teaspoon olive oil |
1 garlic clove (minced) |
1/8 teaspoon paprika (a pinch) |
2 tablespoons lemon juice (fresh) |
ground black pepper (fresh) |
Directions:
1. Hummus - Put chickpeas, tahini, oil, garlic and paprika in a small food process or use a handhelf blender and blend until alsmost smooth and then add lemon juice and season with pepper and process until smooth.
2. Transfer hummus to a serving bowl and place on a platter.
3. Arrange the cucumber, tomato, radishes, celery, ricotta and pita bread wedges on the platter to serve, accompanied with the lemon wedges.
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