(Day 4) [Lunch] Hummus with Vegetable Batons


Serves 2

FAT: 13g
CARBS: 17g

400g tin chickpeas, drained and rinsed
3 tbsp lemon juice (or more, to taste)
6 tbsp extra-virgin olive oil
4 tsp tahini
2 garlic cloves, crushed
1 tsp ground cumin
Pinch of salt
3 tbsp water, as required
1 tsp paprika

Blend the chickpeas, lemon juice, olive oil, tahini, garlic, cumin, salt and water in a food processor until you have a creamy purée.  Serve it with a drizzle of olive oil and sprinkling of paprika.

Serve with vegetable batons.

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