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Pepper & walnut hummus with veggie dippers

Pepper & walnut hummus with veggie dippers

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A star rating of 4.1 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

  • Dairy-free
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal296
fat14g
saturates2g
carbs30g
sugars9g
fibre12g
protein14g
salt0.8g
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Ingredients

  • 400g can chickpeas , drained
  • 1 garlic clove
  • 1 large roasted red pepper from a jar (not in oil), about 100g
  • 1 tbsp tahini paste
  • juice ½ lemon
  • 4 walnut halves , chopped
  • 2 courgettes , cut into batons
  • 2 carrots , cut into batons
  • 2 celery sticks, cut into batons

Method

  • STEP 1

    Put the chickpeas, garlic, pepper, tahini and lemon juice in a bowl. Blitz with a hand blender or in a food processor to make a thick purée. Stir in the walnuts. Pack into pots, if you like, and serve with the veggie sticks. Will keep in the fridge for two days, although the vegetables are best prepared fresh to preserve their vitamins.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 4.1 out of 5.9 ratings
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