Calories
Protein
Carbs
Fats
LEMON, HERB & PESTO HUMMUS (V) (VN)*
Servings: 4
Prep Time: 8 minutes
Nutritional values per serving (includes flatbread):
calories 314, protein 11.7g, fat 13.9g (saturated 2.5g), carbs 33.6g (sugar 2.4g), sodium 0.55g
(VN)*substitutes: non-dairy yogurt for Greek yogurt; use dairy-free flatbread.
INGREDIENTS
- 1 can (400g) chickpeas, drained (retain about 10 chickpeas to garnish)
- 1 clove of garlic, crushed
- juice & finely grated zest of 1 lemon, or to taste
- 15g (1 tbsp) green pesto
- 25ml (1½ tbsp) extra virgin olive oil, or as needed
- 2 tbsp tahini paste
- 30g (about 2 tbsp) fat-free Greek yogurt*
- salt & freshly ground black pepper, to taste
- small handful (about 10g) coriander (or alternatively parsley, basil or tarragon)
- 1 tbsp pumpkin seeds
- 1 (about 200g) garlic & parsley flatbread*
METHOD
- Pre-heat the oven to 180° Heat the flatbread according to package instructions whilst preparing the hummus.
- Add all the ingredients except the coriander to a food processor and blitz until smooth. You may have to scrape down the sides a couple of times.
- Taste the hummus and season to taste with salt and pepper.
- Add the coriander and pulse until combined into the hummus. If the hummus is too thick for your liking whizz in a little extra olive oil.
- Scatter over the pumpkin seeds and a drizzle with olive oil.
- Serve with wedges of flatbread.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food