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Pepper & walnut hummus with veggie dippers

Ingredients

  1. Step 1 400g can chickpeas , drained
  2. Step 2 1 garlic clove
  3. Step 3 1 large roasted red pepper from a jar (not in oil), about 100g
  4. Step 4 1 tbsp tahini paste
  5. Step 5 juice ½ lemon
  6. Step 6 4 walnut halves , chopped
  7. Step 7 2 courgettes , cut into batons
  8. Step 8 2 carrots , cut into batons
  9. Step 9 2 celery sticks, cut into batons
Pepper & walnut hummus with veggie dippers
Calories: 296 Carbohydrate: 30 g Protein: 14 g Fat: 14 g
Cook time: 16 minutes Prep time: 10 minutes Total time: 26 minutes Servings: 2

TAGS

Snack middle eastern 10-30 minute 2 serving 3 of 5-a-day 400 kcal or less Crudite Folate Gluten-free snack Homemade houmou Hummu Kids cooking Lunchbox Sara Buenfeld Snacks for kid Vitamin c

Directions

  1. 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.