Pepper & walnut hummus with veggie dippers

Pepper & walnut hummus with veggie dippers

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(4 ratings)

Prep: 10 mins Cook: 6 mins


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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  • 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



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

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



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

  • 2 carrots, cut into batons



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

  • 2 celery sticks, cut into batons



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


  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.

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Comments, questions and tips

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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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