Hummus and cucumber on Weet-Bix™ image 1

Hummus and cucumber on Weet-Bix™

Serves 4-6
Prep 10
Cook
Weet-Bix™ is delicious topped with hummus and cucumber.
  • 400g can chickpeas
  • ¼ tsp sea salt
  • 2 cloves garlic, peeled
  • 1 orange, juice of
  • 1 lemon, juice and zest of
  • 1 tbs tahini paste
  • 1 tsp ground cumin
  • ¼ tsp ground sweet paprika
  • ¼ tsp ground black pepper
  • 30mls extra virgin olive oil
  • ½ telegraph cucumber
  • 6 Weet-Bix™ wheat biscuits

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  1. Place the chickpeas and liquid, salt, garlic, orange juice, lemon juice, zest, tahini paste, and spices in a food processor or blender. Blitz until a smooth paste. With motor running drizzle in the olive oil until well emulsified.
  2. Allow the hummus to chill for a few minutes before serving.
  3. To serve, use a potato peeler to cut thin slices of the cucumber. Drizzle with a little lemon juice.
  4. Spread a little of the hummus on each Weet-Bix™ wheat biscuit and top with thin slices of cucumber. Season to taste and serve immediately.

Tips

  • Excess hummus will keep in the fridge in a covered container for up to 2 weeks.
  • If time is against you, pre-made hummus can be used instead. Ensure it has only a small amount of added salt.
  • Substitute with Weet-Bix™ Gluten Free for a gluten-free diet.

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