Pepper & walnut houmous with veggie dippers

Pepper & walnut houmous with veggie dippers

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(0 ratings)

Prep: 10 mins Cook: 6 mins

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

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal296
  • fat14g
  • saturates2g
  • carbs30g
  • sugars9g
  • fibre12g
  • protein14g
  • salt0.8g
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Ingredients

  • 400g can chickpea, drained
  • 1 garlic clove
  • 1 large roasted red pepper from a jar (not in oil), about 100g
  • 1 tbsp tahini paste
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 4 walnut halves, chopped
  • 2 courgettes, cut into batons
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 carrots, cut into batons
    Carrot

    Carrot

    ka-rot

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

  • 2 celery sticks, cut into batons
    Celery

    Celery

    sell-er-ee

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

Method

  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 2 days, although the vegetables are best prepared fresh to preserve their vitamins.

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Comments, questions and tips

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goodfood89
28th Dec, 2015
I was making this for other people as I don't like houmous, but it was very easy to make and it was enjoyed by everybody! Since then, I have never bought houmous and always used this recipe, changing it slightly each time!
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