Chargrilled veg houmous with dippers

Chargrilled veg houmous with dippers

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 4

Hit 3 of your 5-a-day with this chick pea dip and crudités - perfect for a quick lunch or snack

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
266
protein
12g
carbs
40.3g
fat
5.9g
saturates
0.8g
fibre
9.1g
sugar
8.6g
salt
0.4g

Ingredients

  • 350g frozen chargrilled vegetables, defrosted
  • 400g can chickpeas, drained
  • 1 garlic clove, chopped
  • juice ½ lemon
  • 1 tsp olive oil
  • 2 wholemeal pitta breads, toasted and sliced
  • 100g radishes, scrubbed
  • 2 carrots, cut into batons
  • 3 celery sticks, cut into batons

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Method

  1. Tip the vegetables, most of the chickpeas, garlic and lemon juice into the bowl of a food processor with some seasoning, then whizz until smooth.
  2. Put the houmous into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.

Recipe from Good Food magazine, January 2012

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ronimitchell's picture

I changed this by using freshly roasted pepper instead of frozen vegetables and added roasted cumin and a handful of fresh coriander to this and it was yum.

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