This is a school lunch box special:
Think outside the (lunch)box with nutrient rich and tasty houmous. To make houmous more appealing to kids I recommend adding roast red peppers.
Rinse and drain a tin of chickpeas and place in a food processor, blend briefly. Add two roast red peppers, one clove of garlic, two tablespoons of olive oil, the juice of one lemon and a sprinkle of paprika (optional). Blitz until smooth. Store in the fridge for up to three days.
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