Sweet Chilli Houmous Dip with Carrot and Celery

Houmous dip from the Co-op, served with carrot and celery batons.

Houmous is made from chickpea flour, cooked with the addition of an emulsifier such as olive oil, and in this case also with some cornflour in the mix. Also with a little vinegar, sugar, crushed garlic, and chilli sauce.

Batoning vegetables is fairly straightforward if you are using a very sharp vegetable knife, and hazardous with one which isn't. Cut both the carrot and the celery into strips, and then divide into three or four.