Houmous with clutch bag crudites

Houmous with clutch bag crudites

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Don't worry, we are not trying to tell you that crudités are a recipe! Let's face it though: eating raw veg is the simplest way of getting five-a-day. But they can be a tough sell. So we pair them here with one of the simplest and most appealing dips to make and eat. Getting into the crudité habit will serve you well... Put a few in your bag to take to work, or into a lunch box and serve them with the houmous, or with any of our delicious dips.

For the houmous

Ingredients

Quantity Ingredient
400g can of chickpeas, drained, but reserve some liquid from the can
1 tablespoon tahini
2 garlic cloves, crushed
1 teaspoon finely grated unwaxed lemon zest, (optional)
1 tablespoon olive oil
sprinkling of ground cumin
sea salt
freshly ground black pepper

For the crudités

Quantity Ingredient
1 large carrot, cut into sticks, (160g)
1/2 cucumber, cut into sticks, (160g)
1 red pepper, sliced, (160g)
4 small celery sticks, (160g)
2 handfuls radishes, (160g)
or 20cm piece of mooli, (160g)

Method

  1. Make the houmous by putting everything in a food processor, including 2 tbsp of the reserved chickpea liquid, and process until smooth. Add more chickpea liquid until you get the desired consistency and season with salt and pepper.
  2. Serve with the crudités.
Tags:
Healthy
five a day
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