Rainbow dips with crunchy veg sticks (ve) - ProVeg United Kingdom

Ingredients

• 500 g red lentils (cooked weight)
• 40 g lemon juice
• 4 g lemon zest
• 12.6 g oil
• 3.1 g garlic powder
• 0.55 g turmeric
• 480 g tinned chickpeas
• 5 g salt
• 4 g cumin powder
• 80 g lemon juice
• 8 g lemon zest
• 150 ml cold water
• 1 simple hummus
• 150 g grated beetroot (cooked or raw)
• 2.3 g smoked paprika
• 400 g peas (cooked and cooled (from frozen))
• Small bunch fresh mint ((or 1 tsp dried mint or mint sauce))
• 25 g oil
• 2.5 g salt