• 400g can chickpeas, drained, liquid reserved
  • 1 garlic clove
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 x 200g bags rainbow carrots or 4 regular carrots
  • 2 x 200g bags baby cucumbers or 4 regular cucumbers


  • STEP 1

    Tip 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 2

    Spoon 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.

Recipe from Good Food magazine, June 2022

Goes well with


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