Chickpeas and walnut hummus with veggie dippers
I am planning on going to the hot springs tomorrow but there is really no healthy restaurants on the way, so I decided to make a couple of snacks.
Easy to prepare hummus. Pack in the vegetables with this quick-to-make dip served with flax crackers, celery, cucumber, and carrot batons.
Ingredients
- 400g can of chickpeas, drained
- 2 garlic cloves
- 1 tbsp of tahini paste
- 1 tsp. cumin
- ½ tsp. coriander
- Juice ½ lemon
- ¼ olive oil
- Cayenne or paprika for garnish
- 4 walnut halves, chopped
- 2 cucumbers, cut into batons
- 2 carrots, cut into batons
- 2 celery sticks, cut into batons
Method
- Put the chickpeas, garlic, tahini, walnuts and lemon juice in a bowl.
- Whiz with a hand blender or in a food processor to make a thick purée.
- Serve with the veggie sticks and eat immediately
Enjoy!
Angie