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Red lentil hummus with vegetable crudités
Fruit and vegetables
2
shallots
, finely chopped
1
garlic
clove, crushed
200g/7oz
butternut squash
, peeled, finely diced
2 tbsp finely chopped fresh
coriander
, plus extra sprigs to garnish
1 large
carrot
, cut into finger-length sticks
2
celery
stalks, cut into finger-length sticks
½
cucumber
, deseeded, cut into finger-length sticks
6–8 red
radishes
, topped and tailed
Tins, packets and jars
150g/5½oz
red lentils
1 level tsp
tahini
Cooking ingredients
1 tbsp light
olive oil
1 tsp sweet smoked
paprika
, plus extra to sprinkle
450ml/1lb
vegetable stock
Dairy, eggs and chilled
2 level tbsp fat-free Greek-style
yoghurt
Other
salt and freshly ground black pepper
Back to recipe
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