Homemade lemon hummus with carrot and cucumber

Ingredients

For 1 serving

• Cooked chickpeas80 g
• Tahini10 g
• Garlic0.5 clove
• Carrots60 g
• Cucumber60 g
• Lemon juiceto taste
• Saltto taste

Contains: sesame,

Method

1. Drain the cooked chickpeas and rinse them under cold water; if you have a few minutes, rub them between your hands to slip off the skins for a smoother hummus.
2. Peel the garlic, remove any green sprout and put it in the food processor with the chickpeas, tahini, lemon juice and a pinch of salt.
3. Blend, adding 2–3 tablespoons of cold water a little at a time and scraping down the sides, for 2–3 minutes until smooth and fluffy; taste and adjust the salt and lemon.
4. Peel the carrots, trim the ends and cut them into sticks about 7 cm long; wash the cucumber and cut it the same way.
5. Spoon the hummus into a small bowl, smooth it with the back of the spoon and serve with the carrot and cucumber sticks around it.