Hummus With Veg Sticks Food

HUMMUS SNACK PACKS

Steps:

• Tip the chickpeas and garlic into a bowl with the cumin, coriander, 1 tbsp lemon juice and the oil. Add 2 tbsp of the reserved liquid from the chickpeas, then blitz using a hand blender until smooth. If the blender is struggling, add another splash of the liquid. Season and add a little more lemon juice if needed.
• Spoon the hummus into four small containers. Will keep covered and chilled for up to three days. Slice the carrots and cucumber into batons when you're ready to eat and serve with the hummus.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

PEANUT HUMMUS WITH FRUIT & VEG STICKS

Steps:

• Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.