1 large carrot
1 cherry tomato
2 pitted black olives
fresh flat-leaf parsley, to garnish
ground paprika (optional)
Step 1Form hummus into a deer’s head shape.
Step 2Peel carrot and slice in half lengthways. Cut to create the largest flat surface area then cut an antler from each carrot half. Place upright in hummus near top of deer head.
Step 3Take cherry tomato and press down on the narrow end of the face to form a nose.
Step 4To make the rest of the face, use 2 olive slices for the outline of the eyes, fill with 2 slices white radish (irises) and add olive circles for the pupils.
Step 5Use parsley to garnish plate and sprinkle a little paprika (if using) over plate.
Step 6Chill until ready to serve.
Buy a firm variety of hummus or if fairly runny, add 1 tablespoon flour.