Whipped Lemon Hummus Snack Jars with Rainbow Veggies

Drain a 15 oz (425 g) can of chickpeas, reserving 3 tbsp of the aquafaba. For extra-silky hummus, pinch off the loose skins from the chickpeas and discard.

In a food processor, combine the chickpeas with 1/4 cup (60 ml) tahini, 3 tbsp fresh lemon juice, 1 small garlic clove, 1/2 tsp ground cumin, and 3/4 tsp fine salt.

Blend on high for 1 minute, scraping down the sides, then stream in 3 tbsp extra-virgin olive oil while the processor runs.

With the machine still running, drizzle in the reserved aquafaba 1 tbsp at a time until the hummus turns pale, fluffy, and mousse-like: about 2 more minutes of processing.

Taste and adjust with more lemon or salt; the flavour should be bright and tangy with a savoury backbone.

Spoon 1/4 cup of the whipped hummus into the base of each of 4 wide-mouth mason jars, smoothing it into an even layer.

Stand up trimmed batons of cucumber, carrot, red bell pepper, and celery in the hummus like a bouquet, pressing them lightly so they stay upright.

Tuck a few cherry tomato halves and a sprig of fresh parsley between the veggies, drizzle a little extra olive oil over the hummus, and seal the jars.

Chill until ready to eat: jars keep well for up to 3 days in the fridge.