Created for the Healthy Kids Menu program for food venues, this is a simple, fun way to present hommus with vegetable sticks. Kept fairly plain, it will appeal to most kids. Consider halving the recipe ingredients for a smaller batch.
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Hommus ‘Echidna’
15
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 2 x 400gm tin chickpeas, drained and rinsed
- 150gm tahini
- 80ml lemon juice
- 120ml cold water
- 1 tsp paprika
- 1 tsp salt
- 2 medium carrots, cut into 3mm sticks
- 2 sticks celery, cut into 3mm sticks
- 1 continental cucumber, seeds removed, cut into 3mm sticks
Method
- Blend chickpeas, tahini, lemon juice, water, paprika and salt in a food processor until smooth. Refrigerate until cold.
- Spoon about 80gm of hommus into a large ramekin and poke the vegetable sticks in to create the echidna’s ‘spikes’. Use 2 stuffed olives per serve as eyes!
Recipe Notes
- Look for low or no salt tinned chickpeas to limit sodium levels.
Created for the Healthy Kids Menu program for food venues, this is a simple, fun way to present hommus with vegetable sticks. Kept fairly plain, it will appeal to most kids. Consider halving the recipe ingredients for a smaller batch.
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Nutrition per serving
|
607 KJ |
6g Protein |
8g Fat |
0.9g Saturated Fat |
9.5g Carbs |
2.6g Sugars |
420mg Sodium |
6g Fibre |
| 432 per 100 g |
4g per 100 g |
6g per 100 g |
0.7g per 100 g |
6.8g per 100 g |
1.8g per 100 g |
300mg per 100 g |
4g per 100 g |
Acknowledgements
Created by Matt Golinski, celebrity chef and Health and Wellbeing Queensland’s healthy food ambassador.