Servings and other info
Servings: 2
Equipment
- Chopping board
- 2 Mixing bowls
- Masher
- Sharp knife
- Tin opener
- Sieve
- Serving bowl
- Serving plate
- Grater
- Tablespoon
- Teaspoon
Ingredients
- ½ Tin Chickpeas
- 2 Tbsp Chickpea water
- ¼ Lemon
- 1 Tsp Tahini
- ½ Garlic clove
- ½ Carrot
- ¼ Cucumber
- ½ Pepper Any colour
- 1 Pitta bread
Instructions
- Rinse the vegetables under the tap
- Slice the carrot longways longways in half, then again into another two halves
- Slice the pepper longways into strips
- Slice the cucumber longways in half, then again into another three batons
- Move the carrot, pepper and cucumber onto a serving plate
- Open the tin of chickpeas
- Place the sieve over one of the mixing bowls and empty the tin of chickpeas into the sieve
- Put the chickpeas into the other mixing bowl and use a masher to break up the chickpeas. Keep going until they are combined together and soft
- Grate the garlic clove into the chickpea mixture and mash some more
- Add the tahini, squeeze the lemon juice and the chickpea water to the chickpeas and garlic
- Use the tablespoon and mix everything together and spoon to the serving bowl
- Place the pitta bread flat and slice through the middle, then slice each half into strips
Top tips
- Instead of chickpeas, use black beans or butter beans
- Add a grated beetroot, slice roasted red pepper, lemon juice and chopped coriander or some spices to experiment with flavours
- Use less common vegetables like celery and radishes for crudités
- Add the other 1/2 can of chickpeas into Vegetable Couscous recipe
- Toast the pitta bread for added crunch
- For a smoother hummus, place all ingredients into a food processor and blend
Allergy info
- Sesame - tahini
- Gluten - pitta bread
