Homemade hummus with carrot and cucumber sticks

Ingredients

• 220 g Chickpeas, canned (Drained; Drained and rinsed)
• 30 g Tahini (Ready-to-eat as sold; 100% sesame)
• 30 ml Lemon juice (Raw; Freshly squeezed)
• 4 g Garlic (Raw; 1 small clove)
• 10 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 40 ml Water (Ready-to-eat as sold; Cold)
• 1 g Cumin, ground (Ready-to-eat as sold)
• 1 g Salt (Ready-to-eat as sold)
• 260 g Carrots (Raw; Cut into sticks)
• 300 g Cucumber (Raw; Cut into sticks)

Method

1. Drain and rinse the chickpeas. Peel the garlic.
2. Blend the chickpeas, tahini, lemon juice, garlic, olive oil, cumin and salt with the cold water until smooth, scraping down the sides as needed.
3. Cut the carrots and cucumber into sticks.
4. Divide the hummus into four small containers or bowls and serve with the vegetable sticks.
5. Allergen declaration (ingredient-based): Sesame
6. Storage: Refrigerate the hummus in a sealed container for up to 2 days. Cut the vegetables shortly before eating, or store them in water in the fridge for up to 2 days. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.