Chargrilled veg hummus with dippers
- 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
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.
