Hummus, Ricotta and Vegie Platter
Created by ImPat on October 27, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #15291
Ingredients
- 2 cucumbers (Lebanese cucumbers, cut into sticks)
- 250 grams cherry tomatoes (halved)
- 4 radishes (tops trimmed washed)
- 2 celery ribs (cut into sticks)
- 150 grams low-fat ricotta cheese (wedge fresh)
- 2 pita bead (whole wheat, cut into wedges)
- 1 whole lemon (cut into wedges to serve)
- HUMMUS
- 400 grams garbanzo beans (chickpeas, rinsed drained)
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon oil (olive oil)
- 1 garlic clove (minced)
- 1/8 teaspoon paprika (a pinch)
- 2 tablespoons lemon juice (fresh)
- Ground black pepper (fresh)
How to Make
-
Step 1: Hummus - Put chickpeas, tahini, oil, garlic and paprika in a small food process or use a handhelf blender and blend until alsmost smooth and then add lemon juice and season with pepper and process until smooth.
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Step 2: Transfer hummus to a serving bowl and place on a platter.
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Step 3: Arrange the cucumber, tomato, radishes, celery, ricotta and pita bread wedges on the platter to serve, accompanied with the lemon wedges.
Nutritional Facts
- Serving Size: 1 (370.3 g)
- Calories 247.1
- Total Fat - 10.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 21 mg
- Sodium - 366.4 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 7.4 g
- Sugars - 8.1 g
- Protein - 15.9 g
- Calcium - 435.9 mg
- Iron - 2.4 mg
- Vitamin C - 56 mg
- Thiamin - 0.3 mg