Basil and Garlic Hummus

Today we're showcasing our basil and garlic hummus. It's full of plant based protein and served with crudités it'll definitely help towards your "5 a day".

This is a very quick recipe, excellent for lunch or as part of a range of tapas dishes. This recipe serves four and takes minutes to prepare with no cooking whatsoever!

Ingredients:

400g drained tin of chickpeas* (reserve juice) 3 tbsp of tahini 30 grams fresh basil Pinch of paprika 2 cloves of garlic Lemon, finely grated zest and juice 4- 5 tbsp of chickpea water (aquafaba) Salt and pepper to taste Fresh basil to garnish

1. Place the chickpeas, tahini, basil, garlic, lemon zest and juice in the food processor and blitz to a coarse mixture.

2. With the food processor still running, slowly add the chickpea water until a smooth thick paste is formed or until it is the consistency you desire. Season with salt and pepper.

3. Tip out into a serving bowl and garnish with basil. Serve with crudités or use as desired.

This hummus will keep in a covered container in the fridge for up to three days

* When buying canned chickpeas look out for ones with water only where possible (Waitrose sells them in the UK)