Hot and Spicy Hummus

🔘400 grams tinned chickpeas
🔘2 cloves garlic
🔘salt
🔘1/4 tsp cayenne pepper
🔘1/4 tsp chilli powder
🔘1/4 tsp smoked paprika
🔘2 tbsp extra virgin olive oil
🔘1 tablespoon tahini
🔘3 tbsp lemon juice
🔘2 medium carrot
🔘1 Lebanese cucumber

Drain and rinse the chickpeas.

Place all the ingredients, excluding the carrots and cucumber into a food processor.

Blitz until smooth.

If you need to, add a little water to adjust the thickness of the dip.

Peel carrots and slice into batons.

Slice cucumber into batons.

Serve ¼ of the dip with ½ a carrot and ¼ cucumber per person.

Leftover dip can be stored in an airtight container in the fridge for 4-5 days.