I am planning on going to the hot springs tomorrow but there is really no healthy restaurants on the way, so I decided to make a couple of snacks.

Easy to prepare hummus. Pack in the vegetables with this quick-to-make dip served with flax crackers, celery, cucumber, and carrot batons.

Ingredients

• 400g can of chickpeas, drained
• 2 garlic cloves
• 1 tbsp of tahini paste
• 1 tsp. cumin
• ½ tsp. coriander
• Juice ½ lemon
• ¼ olive oil
• Cayenne or paprika for garnish
• 4 walnut halves, chopped
• 2 cucumbers, cut into batons
• 2 carrots, cut into batons
• 2 celery sticks, cut into batons

Method

• Put the chickpeas, garlic, tahini, walnuts and lemon juice in a bowl.
• Whiz with a hand blender or in a food processor to make a thick purée.
• Serve with the veggie sticks and eat immediately

Enjoy!

Angie