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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is the perfect work or school lunch that you can prepare the night before. Best of all, it gives you 6 serves of veg and can be made gluten-free!
1 In a medium microwave-safe bowl, place pumpkin and ¼ cup water. Cover and cook on high for 6 minutes. Drain and cool.
2 In a large bowl, place pumpkin and chickpeas. Lightly mash and add tahini, cumin and garlic, and season with pepper. Add lemon juice to taste. Divide mixture between 2 plastic containers. Sprinkle over the dukkah, seal with lid and refrigerate overnight.
3 Into a container or zip-lock bag, place vegetable sticks and refrigerate overnight.
4 When ready to eat at work, toast or warm pita bread and tear into pieces. Serve with hummus and vege sticks.
Make it gluten free: Use gluten-free wraps and check tahini, cumin and dukkah are gluten free.
Calories 545 cal
Kilojoules 2280 kJ
Total fat 16 g
Saturated fat 3 g
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