Reduced fat hummus with carrot and celery

This vegan-friendly dish is suitable for all stages post-weight loss surgery and is a great source of both carbohydrates and protein.

Makes 6 servings.

Ingredients

Hummus dip

• 400g tin chickpeas
• 1tbsp tahini (sesame seed paste)
• 3 tbsp 0% fat Greek yoghurt
• Pink of paprika
• 1 clove garlic, crushed
• Good squeeze of lemon juice
• Salt and pepper to taste

For dipping

• 1 carrot
• 1 stalk of celery

Method

1. Drain the chickpeas in a sieve over a jug to catch the liquid.
2. Add the chickpeas, tahini, yoghurt, garlic and paprika to a food processor and blend until smooth, using tablespoon of the chickpea liquid to thin if needed.
3. Add the lemon juice and season to taste.
4. Cut the carrot and celery into sticks and enjoy.

To enquire with Streamline about the weight loss procedures we offer, please call 0333 016 3030 or fill in the online enquiry form below.