Rainbow hummus plate

Rustle up a speedy hummus plate that delivers four of your 5-a-day. If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought

Prep:25 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 505
fat 24g
saturates 4g
carbs 46g
sugars 0g
fibre 17g
protein 18g
salt 0.58g

Ingredients

400g jarred chickpeas , drained
1 small garlic clove , grated
1 ½ lemons , ½ zested then juiced, 1 juiced
3 tbsp tahini
2 tbsp olive oil
1 tsp za’atar
1 tsp honey
150g beetroot hummus
100g seeded crackers
8 rainbow carrots , or regular small carrots
4 mini cucumbers
250g cherry tomatoes , halved

Method

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