Salad Sticks with Hummus and Pumpernickel Bread

By: Katrina Butterworth
Salad Sticks with Hummus and Pumpernickel Bread
Course
Lunch Salads Snacks
Tags
Salads 28-DC Bread Vegetable
Info
  • Servings
    2
  • Prep Time
    10 mins
  • Cook Time
    n/a
Ingredients
  • Pomegranate 1/2
  • Canned Chickpeas no-added-salt, drained, rinsed 400 g
  • Tahini 2 tbsp
  • Garlic Clove crushed 1
  • olive oil extra virgin 2 tbsp
  • Lemon Juice 1 tbsp
  • Salad Sticks to serve
  • Pumpernickel Bread toasted 2 slices

Method

  1. Dislodge pomegranate seeds over a bowl to catch any juices. Set aside ½ cup seeds. Crush remaining seeds in a sieve over bowl.
  2. Process or blend chickpeas, tahini, garlic, oil, lemon juice, pomegranate juice and 1/3 cup water until smooth. Season.
  3. Divide humus between jars. Top with seeds. Serve with salad sticks and toasted bread.
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