Veg hummus jar to go

“This recipe is quick as we are using a blender. Having the julienne vegetable sticks ready in a container in a little water in your fridge will also speed things up. Doing a prep evening or afternoon once or twice a week is a real added benefit; it saves so much time.”

MAKES ABOUT 250G INGREDIENTS

2 cloves garlic, peeled and chopped ½ lemon

60g tahini paste

4 tbsp extra virgin olive oil

½ tsp of ground cumin

1 tsp salt

150g cooked chickpeas (drain liquid before measuring)

100g cooked /grilled artichokes in oil, drain the oil

Water, to loosen Sprinkle of paprika (optional)

METHOD

1

Julienne slices of carrots, celery, cucumber and sugar snap peas (slice them so they fit snuggly into the jar that you will be using). 2

Juice the half lemon and add along with the tahini paste, extra virgin olive oil, ground cumin, salt, garlic, chickpeas and artichokes to a food processor. Blend until a smooth paste, adding a little water if you feel it is too dry.

3

Spoon into a large jar so that you can transfer into a smaller one to take with you. This will last, sealed in a jar, in your fridge for up to 2 weeks.

4

Garnish the top with a little paprika and a little oil. To assemble, use a jar with a seal lid. Spoon 2 to 3 tablespoons of hummus into the jar. Place the julienne slices of carrots, celery, cucumber, or sugar snap peas into the hummus so they are standing up. Seal the jar and you are ready to go.

Note: If using cucumber, slice or scoop out the watery seeds before cutting into batons.