In a saucepan, warm the olive oil and the vegetable oil over a low heat
125ml of olive oil
100ml 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