Hummus, Ricotta And Vegie Platter

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 lebanese cucumbers (cut into sticks)
• 250 g cherry tomatoes (halved)
• 4 radishes (tops trimmed washed)
• 2 celery ribs (cut into sticks)
• 150 g low-fat ricotta cheese (wedge fresh)
• 2 whole wheat pita bread (cut into wedges)
• 1 lemon (cut into wedges to serve)
• 400 g chickpeas (rinsed drained)
• 1 tablespoon tahini (sesame paste)
• 1 teaspoon olive oil
• 1 garlic clove (minced)
• 1/8 teaspoon paprika (a pinch)
• 2 tablespoons lemon juice (fresh)
• ground black pepper (fresh)

Recipe

• 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.
• 2 transfer hummus to a serving bowl and place on a platter.
• 3 arrange the cucumber, tomato, radishes, celery, ricotta and pita bread wedges on the platter to serve, accompanied with the lemon wedges.