Veggie sticks with chickpea hummus

Ingredients

For 2 servings

• Cooked chickpeas150 g
• Lemon0.5
• Extra virgin olive oil1 tablespoon
• Garlic1
• Saltto taste
• Carrots2
• Cucumber1

In season: May – September

Method

1. Drain the cooked chickpeas and rinse them under cold water; juice the lemon and peel the garlic, removing any green shoot in the middle as it tastes harsh.
2. Put the chickpeas, lemon juice, oil, garlic, a pinch of salt and 2–3 tablespoons of cold water into a blender or a stick-blender beaker.
3. Blend for 1–2 minutes, scraping down the sides halfway, until smooth and velvety; if it is too thick add another splash of water, then taste and adjust the salt.
4. Peel the carrots, trim the ends and cut them into sticks about 8 cm long and 1 cm thick; wash the cucumber and cut it the same way, removing the seedy core if there is a lot of it.
5. Spoon the hummus into a small bowl and serve with the vegetable sticks.