Posted: 3 January 2019
100g carrots (or use packet of baby)
2 celery sticks
1 tablespoon reduced-fat hummus (15g)
Peel the carrots and then using a sharp knife, cut into even-sized batons or if using baby carrots just give a light scrub under cold running water. Trim down the celery sticks and cut into similar sized batons.
Arrange the prepared vegetables on a plate with a small pot of the hummus alongside to serve.
Prep vegetables and put in an airtight container with a small pot of the hummus tucked in alongside.
*Suitable for vegetarians.