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Chargrilled veg houmous with dippers

Hit 3 of your 5-a-day with this chick pea dip and crudités - perfect for a quick lunch or snack

  • Prep: 10 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 266
  • Carbohydrates 40.3
  • Saturated Fat 0.8
  • Sugar 8.6
  • Protein 12
  • Fat 5.9
  • Fibre 9.1
  • Salt 0.4

Nutrition per serving

  • Calories 266
  • Carbohydrates 40.3
  • Saturated Fat 0.8
  • Sugar 8.6
  • Protein 12
  • Fat 5.9
  • Fibre 9.1
  • Salt 0.4

Ingredients

  • 350g frozen chargrilled vegetables, defrosted
  • 400g can chickpeas, drained
  • 1 garlic clove, chopped
  • juice ½ lemon
  • 1 tsp olive oil
  • 2 wholemeal pitta breads, toasted and sliced
  • 100g radishes, scrubbed
  • 2 carrots, cut into batons
  • 3 celery sticks, cut into batons

Method

  1. Tip the vegetables, most of the chickpeas, garlic and lemon juice into the bowl of a food processor with some seasoning, then whizz until smooth.

  2. Put the houmous into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.

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