Name: Pepper & walnut hummus with veggie dippers
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: Middle Eastern
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

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Pepper & walnut hummus with veggie dippers

Pepper & walnut hummus with veggie dippers

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 4.1 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal296

low
fat14g
saturates2g
carbs30g
sugars9g
fibre12g
protein14g
salt0.8g

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.

Recipe from Good Food magazine, June 2014

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A star rating of 4.1 out of 5.9 ratings

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