Hummus Snack Packs

Lunch BoxSnacks
Written By Jessica Hoskins

Make these on Sunday night- they will last for 3 days in the fridge and make great school snacks of after school snacks on the go.

Serve with seed crackers

 
Prep time 5m | Cook time 5m | Total time 10m | Servings 4


INGREDIENTS

400g can chickpeas, drained, liquid reserved

1 garlic clove

½ tsp ground cumin

1 tsp ground coriander

1-2 tbsp lemon juice

1 tbsp extra virgin olive oil

200g rainbow carrots or 4 regular carrots

200g baby cucumbers or 4 regular cucumbers

1 pack of seed crackers



METHOD

  1. Tip the chickpeas and garlic into a bowl with the cumin, coriander, 1 tbsp lemon juice and the oil. Add 2 tbsp of the reserved liquid from the chickpeas, then blitz using a hand blender until smooth. If the blender is struggling, add another splash of the liquid. Season and add a little more lemon juice if needed.
  2. Spoon the hummus into four small containers. Will keep covered and chilled for up to three days. Slice the carrots and cucumber into batons when you’re ready to eat and serve with the hummus.
  3. Serve with crackers of choice



Enjoy x
 
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Jessica Hoskins https://www.jessicahoskins.com
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