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Creamy hummus dip with pitta bread and vegetable sticks recipe

Creamy hummus dip with vegetable sticks in a lunchbox, a pot of pitta pieces, banana and sugar-free jelly

Prep time
10 mins

Cooking time

Super easy


  • 2 heaped tbsp tinned chickpeas
  • Juice of ½ lemon
  • 1 tbsp low-fat Greek style yoghurt
  • 1 tbsp olive oil
  • ¼ tsp paprika (or to taste)
  • ¼ tsp cumin (or to taste)
  • 1 clove of garlic (peeled)
  • 1 large wholemeal pitta bread, cut into strips
  • 1 small carrot, cut into sticks
  • 1 stick of celery, cut into sticks

  • Complete your lunchbox with:
  • Banana
  • Sugar-free jelly pot
  • Small bottle of water
Nutritional information

Nutritional analysis, per serving (e.g. 276g serving)

  • 1,906kJ / 454kcal
  • 15.6g fat of which saturates 2.8g
  • 57.1g carbohydrate of which sugars 8.5g
  • 10.8g fibre
  • 15.9g protein
  • 0.9g salt

(Main recipe only – doesn't include extras or drink)


Put the chickpeas, lemon juice, yoghurt, oil, spices and garlic in a bowl.


Using a hand blender, mix together until smooth.

Make the hummus the previous evening and store in the fridge. As well as saving time, the flavours will have time to develop.


Serve with the pitta bread strips and carrot and celery sticks.

Hummus makes a great after-school snack. If you're using a shop-bought hummus, choose a reduced-fat version.