Whipped Lemon Hummus Snack Jars with Rainbow Veggies

Ingredients

• 1 can canned chickpeas
• 0,25 cup tahini
• 3 tbsp fresh lemon juice
• 1 unit garlic clove
• 0,5 tsp ground cumin
• 3 tbsp extra-virgin olive oil
• 1 unit cucumber, cut into batons
• 2 unit carrots, cut into batons
• 1 unit red bell pepper, sliced
• 2 unit celery stalks, cut into batons
• 0,5 cup cherry tomatoes, halved
• 4 sprig fresh parsley

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

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