Prep: 10 mins Cook: 6 mins
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
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
le-monOval 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
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 carrots, cut into batons
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, cut into batons
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
Method
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.
Comments, questions and tips