For the hummus crisps


  • STEP 1

    Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.

  • STEP 2

    Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.

  • STEP 3

    Pour in the passata and stock, bring to the boil, then cover and simmer over a medium heat for 30 mins, stirring occasionally until the vegetables are tender. Remove from the heat and whizz until smooth using a hand blender. Eat half now and chill the rest. Will keep chilled for up to three days. To reheat, cook portions in a pan over a low heat with a dash of water until piping hot.

  • STEP 4

    To serve alongside the soup, spread 2 crispbreads per person with half the hummus. Top with half the cucumber and scatter over half the olives, thyme and smoked paprika.

Goes well with


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