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This creamy dip is fun to eat and makes a change from sandwiches. This works well with a banana and a pot of sugar-free jelly.
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Prep time 10 mins
Cooking time None
Effort Super easy
Put the chickpeas, lemon juice, yoghurt, oil, spices and garlic in a bowl.
Using a hand blender, mix together until smooth.
Make the hummus the previous evening and store in the fridge. As well as saving time, the flavours will have time to develop.
Serve with the pitta bread strips and carrot and celery sticks.
Hummus makes a great after-school snack. If you're using a shop-bought hummus, choose a reduced-fat version.
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15.6g fat of which saturates 2.8g
57.1g carbohydrate of which sugars 8.5g
(Main recipe only – doesn't include extras or drink)