Rainbow hummus plate

• chickpeas↗400g jarred g

  drained

• garlic clove↗1 small

  grated

• lemons↗1 ½

  ½ zested then juiced, 1 juiced

• tahini↗3 tbsp tbsp
• olive oil↗2 tbsp tbsp
• za’atar1 tsp tsp
• honey↗1 tsp tsp
• beetroot hummus150g g
• seeded crackers100g g
• rainbow carrots↗8

  or regular small carrots

• cucumbers4 mini
• cherry tomatoes↗250g g

  halved

Step-by-step instructions

1. 1

   Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of 1/2 lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky hummus.

2. 2

   Whisk together the olive oil, remaining lemon juice, za’atar and honey. Season well. Stir in 100g of the chickpeas and set aside.

3. 3

   Swirl both the homemade hummus and beetroot hummus across the plates. Arrange the crackers and vegetables around the plate however you wish. Sprinkle over the dressed chickpeas with plenty of the dressing and enjoy.