Peanut hummus with fruit & veg sticks

Peanut hummus with fruit & veg sticks

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins No cook

Easy

Serves 2

This healthy, nutty dip, with tahini and smoked paprika, is perfect for spreading – eat with apple slices and vegetables for a quick lunch or snack

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat16g
  • saturates2g
  • carbs35g
  • sugars16g
  • fibre13g
  • protein15g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 380g carton chickpeas
  • zest and juice ½ lemon (use the other ½ to squeeze over the apple to stop it browning, if you like)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ -1 tsp smoked paprika
  • 2 tbsp roasted unsalted peanuts
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 crisp red apples, cored and cut into slices
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 carrots, cut into sticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, cut into batons lengthways
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

Method

  1. Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.

  • Recipe Tip

    Spread or dip

    This houmous is perfect for spreading on crisp apple slices and celery or carrot sticks. Add extra liquid if you want a dipping consistency to serve with softer vegetables, such as chicory leaves, sugar snap peas and cucumber.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jollyboy
8th Feb, 2019
Just made this, really disappointing, no flavour at all
amyratty
2nd Aug, 2015
4.05
Having this for lunch really kept me full all afternoon and left me with loads of energy until the evening (and it was easy to keep picking at at my desk rather than going for biscuits!). The hummus was more tasty than most home-made hummus recipes, though I'd probably use twice as much of the 'tasty' ingredients here (paprika etc) next time to give it some more umph. I'll try the alternative veggies in the 'tip' next time too, for some variety. I can see myself making this for a few lunches every few weeks now.
hjlonsdale
17th Jun, 2015
3.05
Not really a full meal, needed a wholemeal pitta added. Tasty enough and better the following day once the flavours had developed. Probably a little bit dry, I'll add some more chickpea water next time. Goes really well with the apple.
experimenter
13th Jun, 2015
Loved it! Presumably dry roasted peanuts from supermarket don't count? roasted ordinary ones in a frying pan. Also lack of garlic makes this a reasonably friendly lunchtime dish!
jollyboy
8th Feb, 2019
Please would you tell me how long can I keep in fridge?
goodfoodteam's picture
goodfoodteam
8th Feb, 2019
Thanks for your question. We'd recommend keeping this, covered in the fridge for 2 - 3 days.
rachelhm
5th Jun, 2015
What is a good alternative for peanuts? I have family members with an allergy to peanuts.
goodfoodteam's picture
goodfoodteam
10th Nov, 2015
Hi there, thanks for getting in touch. We haven't tested this recipe without the peanuts so cannot guarantee perfect results. If they're allergic to all nuts and seeds you can just increase the quantity of chickpeas. However, if it's not an allergy to seeds you could try swapping them for sunflower seeds or pumpkin seeds, but for best results toast them first in a dry frying pan.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?