Hummus, Ricotta and Vegie Platter

• 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)
• 18 teaspoon paprika (a pinch)
• 2 tablespoons lemon juice (fresh)
• ground black pepper (fresh)

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.

lebanese cucumbers, cherry tomatoes, radishes, celery, lowfat ricotta cheese, whole wheat pita bread, lemon, chickpeas, tahini, olive oil, garlic, paprika, lemon juice, ground black pepper

Taken from www.food.com/recipe/hummus-ricotta-and-vegie-platter-444625 (may not work)