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
Prep:10 mins
Serves 4
400g can chickpeas, drained, liquid reserved1 garlic clove½ tsp ground cumin1 tsp ground coriander1-2 tbsp lemon juice1 tbsp extra virgin olive oil2 x 200g bags rainbow carrots or 4 regular carrots2 x small 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.
