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- Crispbread with Hummus Recipe
Suitable from phase 2, when you introduce pulses, hummus is a tasty, easy to make treat and great to top our low carb crispbread
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Serves:2
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Prep time:
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Carbs per serving:12g
Ingredients
- 100 gram tinned chickpeas
- 1 clove(s) garlic
- 1 tablespoon olive oil
- 20 ml water
- 1 sprinkle ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 Atkins crispbread
- 1 tbsp tahini (optional)
- 1 squeeze lemon juice
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Method
Suitable from phase 2, when you introduce pulses, hummus is a tasty, easy to make treat and great to top our low carb crispbread.
Crush the garlic and add, in a bowl, to a chickpeas, olive oil, water and tahini if using. Blend well and add more water, if required. Season well and add the cumin and lemon juice and stir through. Add to a serving bowl, or on top of the crispbread, and sprinkle with paprika and a drizzle of olive oil. Add other toppings, if required, such as cucumber, cherry tomatoes, celery etc.
