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Hummus with crudités

Hummus with crudités

PT15M

1
Drain the chickpeas and rinse thoroughly
  • 800g of chickpeas
2
In a saucepan, warm the olive oil and the vegetable oil over a low heat
  • 125ml of olive oil
  • 200ml of vegetable oil
3
Pour the chickpeas into a food processor. Add the lemon juice, garlic, smoked paprika and tahini paste. Blend until smooth
  • 100ml of lemon juice
  • 3 garlic cloves, peeled and crushed
  • 2 tsp smoked paprika, plus extra for serving
  • 170g of tahini
4
Slowly pour in the oils. If the hummus starts to get too thick, add some water. Season with salt and white pepper
  • 1 pinch of salt
  • 1 pinch of black pepper
5
Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika
6
Peel the carrots and wash the cucumber, pepper and tomatoes. Cut the tomatoes in half and the other vegetables into batons. Serve the hummus with the crudités
  • 2 carrots
  • 1 cucumber
  • 1 red pepper
  • 1 punnet of cherry tomatoes

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