Pepper & walnut hummus with veggie dippers

Pepper & walnut hummus with veggie dippers

  • Rating: 4 out of 5.6 ratings
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  • 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

  • Dairy-free
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal296
fat14g
saturates2g
carbs30g
sugars9g
fibre12g
protein14g
salt0.8g
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Ingredients

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

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    Overall rating

    Rating: 4 out of 5.6 ratings

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