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 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
Lemon
le-monOval 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
Courgette
corr-zjetThe courgette is a variety of cucurbit, 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 two days, although the vegetables are best prepared fresh to preserve their vitamins.
Comments, questions and tips