Preparation time is 1hours 15minutes
Cook time is 15minutes
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1 Lebanese cucumber
- 2tablespoons mint
- 2tablespoons continental parsley
- 3 Lebanese bread
- 5milliliter virgin olive oil spray
- 1 1/2tablespoons extra virgin olive oil
- 400grams no added salt chickpeas, rinsed, drained
- 1tablespoons dukkah spice
- 2 cup Greek-style yoghurt
- 180grams semi-dried tomatoes, drained
- 1 cup roasted capsicum strips, drained
- 350grams hummus
- 180grams pitted Kalamata olives, halved
- 1 clove garlic, crushed
Nutrition per serving
2090kJ
Protein
13.2grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Stir 1 tsp salt into yoghurt. Line a sieve with a clean Chux cloth and stand over a bowl. Transfer yoghurt to sieve, bring sides of cloth up and twist gently. Drain in the fridge for 1 hour.
Step 2 of 5
Meanwhile, preheat oven to 180°C. Cut bread into triangles. Spray with oil and lay on a large baking tray. Bake for 15 minutes, turning halfway, or until golden and crisp. Cool.
Step 3 of 5
Coarsely grate cucumber and squeeze out excess water. Pat dry chickpeas with a paper towel and place into a bowl. Add capsicum, dukkah, 1 tbs oil and 1 tbs parsley.
Step 4 of 5
Squeeze excess liquid from yoghurt and transfer to a separate bowl. Stir in mint, remaining parsley, garlic and cucumber. Season with pepper.
Step 5 of 5
Spoon hummus over base of a 4-cup serving bowl. Top with chickpea mixture. Spread herb yoghurt over the top, scatter with tomato and olives. Just before serving, garnish with extra herbs and remaining oil. Serve with bread.
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