Ingredients
1 avocado, peeled and destoned
210g chickpeas, drained
1 garlic clove, crushed
pinch chilli flakes, plus extra to serve
1 lime, juiced
handful coriander leaves
2 carrots, cut into strips
2 mixed peppers, cut into strips
160g sugar snap peas
Method
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Blitz together the avocado, chickpeas, garlic, chilli flakes and lime juice, and season to taste. Top the houmous with the coriander leaves and a few more chilli flakes, and serve with the carrot, pepper and sugar snap crudités. Make the night before for a great take-to-work lunch.
