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.