- 350g frozen chargrilled vegetable, defrosted
- 400g can chickpea, drained
- 1 garlic clove, chopped
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 wholemeal pitta breads, toasted and sliced
- 100g radish, scrubbed
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 celery sticks, cut into batons
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
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.
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.