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Ingredients

• HUMMUS
• 2 x 400g cans chickpeas
• 3 tbsp tahini (sesame seed paste)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 large garlic cloves, crushed
• 2 tbsp chopped fresh parsley, coriander or mint
• SALAD
• ½ cucumber, pared into ribbons with a vegetable peeler
• 2 carrots, peeled and pared into ribbons (or sliced into fine strips)
• 1 red onion, thinly sliced
• 85g radishes, sliced
• 85g mixed salad leaves (such as rocket, mizuna and watercress)
• 2 tbsp seasoned rice vinegar
• 50g hazelnuts, toasted and chopped
• TO SERVE lemon wedges (optional), 4 sesame pitta breads (or Greek daktyla), warmed

Description

Homemade Hummus Only Takes A Few Moments To Whizz Together And Makes A Perfect Light Lunch, Served Simply With Pitta. But For A Balanced Meal, Turn It Into This More Substantial Salad With The Addition Of Crisp Salad Vegetables.

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