Pepper & walnut hummus with veggie dippers
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 296 |
| fat | 14g | |
| saturates | 2g | |
| carbs | 30g | |
| sugars | 9g | |
| fibre | 12g | |
| protein | 14g | |
| salt | 0.8g |
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
- 4 walnut halves , chopped
- 2 courgettes , cut into batons
- 2 carrots , cut into batons
- 2 celery sticks, cut into batons
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.
Goes well with
Recipe from Good Food magazine, June 2014
Comments, questions and tips
Overall rating
