Something small
Hummus with carrot and cucumber
Cold water is the trick. It is what makes shop hummus pale and light.
VeganServes 410 minutes to prepare, nothing to cook
What goes in
- Tin of chickpeas, drained400 g
- Tahini2 tbsp
- Lemon1
- Garlic clove1
- Ground cumin½ tsp
- Olive oil2 tbsp
- Cold water3 tbsp
- Carrots, in batons2
- Cucumber, in batons½
What to do
- Blend the chickpeas, tahini, lemon juice, garlic and cumin until they are a stiff paste.
- With the motor running, pour in the cold water a spoonful at a time. It will go visibly paler and lighter.
- Loosen with the oil, taste, and add more lemon or salt.
- Spread into a shallow bowl, make a well with the back of a spoon, and serve with the carrot and cucumber.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Tahini → smooth peanut butter, if that is what is open
Carrot and cucumber → radishes, fennel, or wholegrain pitta