Chargrilled veg hummus with dippers

Chargrilled veg hummus with dippers

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(2 ratings)

Prep: 10 mins No cook


Serves 4

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

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal266
  • fat5.9g
  • saturates0.8g
  • carbs40.3g
  • sugars8.6g
  • fibre9.1g
  • protein12g
  • salt0.4g


  • 350g frozen chargrilled vegetables, defrosted
  • 400g can chickpeas, 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…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 radishes, 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…


  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 hummus into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.

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Comments, questions and tips

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3rd Jan, 2012
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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