Pepper & walnut hummus with veggie dippers

 

• • 🕒Prep:10 mins
  • Cook:6 mins
  • 💬Easy
  • 🔪Serves 2

  
  

Nutrition: per serving

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. Rush with a hand blender or in a food processor to make a thick purée. Mix in the pecans. Pack into pots, assuming you like, and present with the veggie sticks. Will save in the cooler for two days, albeit the vegetables are best arranged new to safeguard their nutrients.