Chickpea houmous on crunchy celery with jumbo flame raisins are an fun picnic snack for children. And they are vegan, egg-free and gluten-free. I’ve made my own hummus, which adds crunch and freshness, but you can also use shop-bought. This recipe counts as one of your five a day.
Serves: 5
Dietary: Vegan, egg-free, and gluten-free.
Contains: Celery and sesame (tahini)
May Contain: Sulphites (raisins)
Preparation time: 15 minutes
INGREDIENTS
400 g tin chickpeas, drained (230 g)
5 celery sticks, halved
2 Tbsp extra virgin olive oil
20 – 30 jumbo flame raisins
2 Tbsp tahini paste
1 Tbsp lemon juice
1 Tbsp water
1 large garlic clove
Pinch of pepper
METHOD
- Add chickpeas, extra virgin olive oil, tahini, lemon juice and garlic to a blender.
- Blend the ingredients for around five minutes.
- Once blended, add water and pepper, then blend again for around two minutes.
- Spoon houmous from the blender directly into halved celery sticks.
- Top houmous-filled celery sticks with the raisins and serve.
This recipe has been donated by Alice Haley, Associate Registered Nutritionist.
NUTRITION INFORMATION
Per serving: two half celery sticks
Total calories: 172 kcal
Fat: 10.0 g
Saturated Fat: 1.6 g
Carbohydrate: 13.0 g
Total sugar: 4.9 g
Fibre: 3.7 g
Protein: 5.4 g
Salt: 0.1 g
NUTRITION FACTS
- This recipe counts as one of your five a day.
- It is a good source of fibre, has no added sugar and is low in saturated fat and sodium.
VARIATIONS
- Carrots could be used in place of celery.
- Houmous could be replaced with a nut butter; be careful to choose one with no added sugar.
Checked by Kathy Lewis, RNutr.,
© The Caroline Walker Trust 2022