Rustle up a speedy hummus plate that delivers four of your 5-a-day. If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought
Prep:25 mins
Serves 4
400g jarred chickpeas, drained1 small garlic clove, grated1 ½ lemons, ½ zested then juiced, 1 juiced3 tbsp tahini2 tbsp olive oil1 tsp za’atar1 tsp honey150g beetroot hummus100g seeded crackers8 rainbow carrots, or regular small carrots4 mini cucumbers250g cherry tomatoes, halved
STEP 1Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of 1/2 lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky hummus.STEP 2Whisk together the olive oil, remaining lemon juice, za’atar and honey. Season well. Stir in 100g of the chickpeas and set aside.STEP 3Swirl both the homemade hummus and beetroot hummus across the plates. Arrange the crackers and vegetables around the plate however you wish. Sprinkle over the dressed chickpeas with plenty of the dressing and enjoy.
