1 broccoli head, broken into small florets
½ cauliflower, broken into small florets
1 beetroot, grated
1 cucumber, chopped into small cubes
1 large carrot, cut into thin batons
1 stick celery, cut into thin batons
1 avocado, chopped into chunks
1 cup cooked chickpeas
1 cup cooked quinoa
1 lemon or lime, cut into quarters
1 handful of fresh herbs (basil, parsley, mint)
salt and pepper to taste
2 garlic cloves, peeled
¼ cup tahini
½ cup lemon juice
1 tbsp salt
2 cups water
3 cups cooked chickpeas
Arrange all the chopped vegetables, quinoa and chickpeas onto 4 plates. Squeeze over the juice of one lemon with a sprinkling of salt and pepper.
To make the hummus, add all ingredients except the water into a food processor. Puree and slowly add the 2 cups of water. Process until smooth.
Add a bowl of hummus for each plate and serve.
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