Hummus snack packs
Save the liquid from a can of chickpeas to make a creamy hummus. We’ve served it with vegetable crudités for a healthy snack that contributes to your 5-a-day
- Serves: 4 persons
- 400g can chickpeas, drained, liquid reserved
- 1garlic clove
- ½tsp ground cumin
- 1tsp ground coriander
- 1-2 tbsp lemon juice
- 1tbsp extra virgin olive oil
- 2x 200g bags rainbow carrots or 4 regular carrots
- 2x 200g bags baby cucumbers or 4 regular cucumbers
Step 1Tip 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.
Step 2Spoon 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.