Rainbow hummus plate
If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought.
SERVES 4 PREP 25 mins NO COOK EASY V
400g jarred chickpeas, drained
1 small garlic clove, grated
1 ½ lemons, ½ zested then juiced, 1 juiced
3 tbsp tahini
2 tbsp olive oil
1 tsp za’atar
1 tsp honey
150g beetroot hummus
100g seeded crackers
8 rainbow carrots, or regular small carrots
4 mini cucumbers
250g cherry tomatoes, halved
Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of ½ lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky
