Lemon hummusChickpeas are such a great source of protein, which can help us keep inflammation in check.
Prep time:10 minutes
Place the chickpeas, tahini, oil, lemon zest and juice, garlic and salt into a food processor.
Blend into a fine paste, adding about 5 tablespoons of water to achieve the correct consistency.
Place the hummus in a bowl and serve with a mix of raw vegetables, such as radicchio or chicory leaves, celery and carrot sticks, and cherry tomatoes.
250g tin chickpeas, drained and rinsed
50g smooth tahini
2 tablespoons cold-pressed rapeseed oil
Zest and juice of 1 lemon
1 garlic clove, crushed
1/2 teaspoon salt
Vegetables, to serve
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