Lentil hummus with crudités and pita

Ingredients

For 1 serving

• Cooked lentils150 g
• Tahini15 g
• Lemon juice1 tablespoon
• Whole wheat pita1
• Carrots80 g
• Bell peppers80 g
• Celery40 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Garlic0.5 clove
• Saltto taste

Contains: gluten, sesame, celery,

Method

1. Drain the cooked lentils well and blend them with the tahini, lemon juice, garlic, cumin, salt and a little water at a time, until smooth and spreadable.
2. Peel the carrots, deseed the pepper and wash the celery; cut everything into sticks about 8 cm long.
3. Warm the wholemeal pitta in a dry pan over medium heat for a minute per side, until hot and soft, and cut it into wedges.
4. Spoon the hummus into a bowl, make a swirl with the spoon, drizzle with the oil and serve with the vegetables and pitta.