A delicious recipe for either lunch or dinner incorporating so many fresh ingredients!
Nutrition Facts – Amount per serving:
Calories 186, Total Fat 13.7g, Saturated Fat 2.7g, Cholesterol 8mg, Sodium 197mg,Total Carbohydrate 12g, Dietary fibre 3g, Total Sugars 3g, Protein 5g, Vitamin D 2IU, Calcium 110mg, Iron 1.64mg and Potassium 115mg
|2 tablespoons fresh dill sprigs|
|3 tablespoons fresh lemon juice, plus more for serving|
|Freshly ground black pepper, to taste|
|3 tablespoons extra-virgin olive oil, plus more for drizzling|
|100g cucumber, diced|
|100g crumbled feta cheese, divided|
|100g cherry tomatoes, diced|
|45g kalamata olives, pitted and chopped|
|1 (400g) can chickpea, drained and rinsed|
|Pita chips or tortilla chips, for serving|
|1 garlic clove|
1. Add chickpeas to a food processor along with tahini, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons fresh dill sprigs, 3 tablespoons water, garlic clove, and feta. Blitz to combine until smooth, scraping down the sides, if needed.
2. Season with pepper and salt.
3. Transfer to a serving bowl and top with olives, tomatoes, cucumbers and leftover feta cheese. Season with pepper and salt.
4. Finish with a drizzle of lemon juice and olive oil and serve with pita.
Notes: you can store hummus in a freezer for up to six-eight months. Give it a good stir after you thaw it as hummus will slightly change the texture. This recipe is loaded with healthy fats and vitamins.