Instructions:

Ingredients: (250 grams) cooked chickpeas (60 ml) fresh lemon juice, 1 large lemon (60 ml) well-stirred tahini (ensure you mix the tahini well in the charge to combine before use 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste Dash ground paprika or sumac, for serving Crudites: 3 carrots 2 sticks of celery 2 bell peppers Method: 1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. 2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. 3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. You may not need any water but judge it by eye 4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Crudites 1. wash, the veg, peel the carrots and ensure you remove the stringy fibres from the celery 2. Cut into batons