There is really no need to ever use store-bought hummus: it is simple to make yourself and can then be seasoned to your liking. This hummus recipe from Shaun Rankin is served as a dip alongside crudités.
Spoon into a bowl, drizzle with a little more olive oil and dust lightly with smoked paprika
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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
