Lemon hummus with carrot and cucumber sticks

• 8 ½ ozchickpeas(drained)
• 1.1 oztahini
• 1lemon
• 1 clovegarlic
• 1 ⅓ tbspolive oil
• 1 tspcumin
• ½ tspsweet paprika
• 2 ⅔ tbspwater(ice water)
• 7.1 ozcarrots(in sticks)
• 5.3 ozcucumber(in sticks)

Instructions

1. 1

   Rinse 8 ½ oz chickpeas well and pat dry.

2. 2

   Add chickpeas, 1.1 oz tahini, juice of 1 lemon, 1 clove garlic, 1 tsp cumin, salt and 15 ml of 1 ⅓ tbsp olive oil to a high-speed blender.

3. 3

   Slowly drizzle in 2 ⅔ tbsp water and blend for 2 minutes until creamy and smooth.

4. 4

   Spoon hummus into a bowl, drizzle with remaining olive oil and dust with ½ tsp sweet paprika. Serve with 7.1 oz carrots and 5.3 oz cucumber.

Nutrition per 100 g