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Hummus with Carrot and Celery Sticks

cook 20 mins
  • 5 tablespoons extra virgin olive oil, plus extra for brushing
  • 2 garlic cloves, crushed
  • 40 g (1 3/4 oz) walnuts
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 1 1/2 tablespoons tahini paste
  • juice of 1/2 lemon
  • 1/2 tablespoon chopped coriander
  • salt and pepper
  • 2 wholemeal pitta breads
  • 2 tablespoons sesame seeds
  • 2 large carrots, peeled and cut into batons
  • 4 celery sticks, cut into batons
  • Heat 4 tablespoons of the oil in a frying pan, add the garlic and cook for 2–3 minutes. Remove from the heat and leave to cool slightly.
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the walnuts for 3–4 minutes, stirring frequently, until slightly golden and giving off an aroma.
  • Place the chickpeas, tahini, lemon juice, garlic oil and toasted walnuts in a food processor and process until smooth, adding a little water to loosen the mixture if necessary. Stir in the coriander and season to taste. Spoon into a bowl.
  • Toast the pitta breads under a preheated medium grill for 4 minutes, then turn over, brush with the remaining oil and sprinkle with the sesame seeds. Toast until golden, then cut into strips.
  • Serve the hummus with the pitta strips and the carrot and celery sticks.
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