Hummus snack packs

Save the liquid from a can of chickpeas to make a creamy hummus. We’ve served it with vegetable crudités for a healthy snack that contributes to your 5-a-day

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 164
  • fat 6g
  • saturates 1g
  • carbs 18g
  • sugars 0g
  • fibre 8g
  • protein 6g
  • salt 0.1g


  • 400g can chickpeas, drained, liquid reserved
  • 1 garlic clove
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 x 200g bags rainbow carrots or 4 regular carrots
  • 2 x 200g bags baby cucumbers or 4 regular cucumbers


  1. Tip the chickpeas and garlic into a bowl with the cumin, coriander, 1 tbsp lemon juice and the oil. Add 2 tbsp of the reserved liquid from the chickpeas, then blitz using a hand blender until smooth. If the blender is struggling, add another splash of the liquid. Season and add a little more lemon juice if needed.

  2. Spoon the hummus into four small containers. Will keep covered and chilled for up to three days. Slice the carrots and cucumber into batons when you’re ready to eat and serve with the hummus.

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