Green Hummus

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14 Ingredients

Number of servings

Vegie Scrap Crackers

250grams carrot scraps (cut into 1cm pieces)
1teaspoons sea salt flakes
1/4 cup sesame seeds
1/3 cup white chia seeds
1 1/3 cup gluten-free plain flour

1 avocado
1 bunch coriander, leaves picked (stalks reserved)
2tablespoons mint leaves (to serve)
2tablespoons extra virgin olive oil (plus extra to serve)
1/4teaspoons ground cumin
400grams chickpeas (rinsed and drained)
1 lemon (juiced)
1 1/2tablespoons hulled tahini
1 garlic clove

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This recipe shows you how to to make hummus with a twist. This creamy dip gets its vibrant green colour from tasty avocado and can be enjoyed as a snack or added to salads, wraps and more.

Method

Step 1 of 4

To make the Veggie Scrap Crackers, preheat oven to 170°C/150°C fan-forced. Line 2 baking tray with baking paper. Place chia seeds and 1 cup water in a bowl. Stand for 15 minutes to soften. Place chia mixture in a food processor with flour, carrot scraps, sesame seeds and sea salt flakes, then process until a sticky dough forms.

Step 2 of 4

Divide mixture evenly between baking trays. Using a large palette knife, thinly spread mixture to create a 1mm-thick 26 x 38cm rectangle.

Step 3 of 4

Bake, swapping trays between shelves halfway, for 45 minutes or until crisp. Stand in oven for 2 hours to cool completely.

Step 4 of 4

Place chickpeas, garlic, cumin, coriander stalks and 1 cup water in a saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until liquid has reduced by half. Stand for 10 minutes to cool slightly, then transfer to a food processor. Add coriander leaves, lemon juice, tahini, avocado and oil, then process until green and smooth. Transfer hummus to a bowl. Drizzle with extra oil and scatter over mint. Serve with Veggie scrap crackers.