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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.
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.
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