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Chargrilled veg hummus with dippers

Chargrilled veg hummus with dippers

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal266
fat5.9g
saturates0.8g
carbs40.3g
sugars8.6g
fibre9.1g
protein12g
low insalt0.4g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 5 out of 5.2 ratings
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