Paprika Hummus & Dippers

This is so simple to put together it almost feels like cheating to call it a recipe, but it’s one of my favourite things to throw together for lunch, especially in the warmer weather. You can use whatever veg you have in the fridge: strips of pepper add a great crunch, while cucumber batons, chicory leaves and radishes are all great too.

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Ingredients (serves 1):
– about 75g hummus
– 1 carrot
– 1 stick celery
– 1 wholemeal pitta
– ½ tsp smoked paprika

The night before:
1. If you’re making your own hummus, do this now (find the recipe here). Either way, transfer about 75g into a small tupperware pot.
2. Peel, top and tail the carrot and slice it into batons. Top and tail the celery stick, then cut into batons.

In the morning:
3. Toast a pitta bread, then slice into strips. Drizzle a little olive oil over your hummus, followed by a generous dusting of smoked paprika.

Tip: to make this gluten-free, use a gluten-free pitta or replace with extra veg.

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