A lunchbox full of sliced vegetable penny loaf filled with hummus

Penny Loaf Mini Chests with Hummus & Veggie Dippers

These are perfect for lunchboxes!


Penny Loaves
400g can chickpeas
100ml lemon juice
150ml olive oil
125g tahini
1 ½ tsp ground Cumin
Salt and Pepper to season

For Crudites: Cucumber, Red pepper, Yellow pepper, Carrot


Drain the can of chickpeas, keeping the water.

Gently warm the chickpeas in a saucepan for 5 minutes then drain, reserving the chickpeas. Tip the drained chickpeas onto a teatowel and gently rub to remove the skins.

Pick the skinned chickpeas then tip into a food processor with the lemon juice, olive oil, tahini, ground cumin. Blend until smooth – add a splash of chickpea water if it’s looking a little dry.

Check the seasoning and add more oil and lemon juice to taste.

Cut the vegetables into crudite strips

Take a Seeded Penny Loaf and cut straight across the dome of the loaf, about 2-2.5cm from the top. Remove the top and cut in half lenthways these can be used as dippers.

Using a teaspoon, gently pull the inner bread from the interior leaving a 2.5cm thickness along the sides.

Fill the cavity of the loaf with the hummus and refit the 2 dome strips of bread. Pop in lunchbox with the crudites in a separate tub.


Back to Inspire

Table with plates and bowls full of Penny Loaves

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