zest and juice ½ lemon (use the other ½ to squeeze over the apple to stop it browning, if you like)
1 tbsp tahini
½ -1 tsp smoked paprika
2 tbsp roasted unsalted peanuts
1 tsp rapeseed oil
2 crisp red apples, cored and cut into slices
2 carrots, cut into sticks
4 celery sticks, cut into batons lengthways
Spread or dip
This houmous is perfect for spreading on crisp apple slices and celery or carrot sticks. Add extra liquid if you want a dipping consistency to serve with softer vegetables, such as chicory leaves, sugar snap peas and cucumber.
Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.