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Pepper & walnut houmous with veggie dippers

Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

  • Prep: 10 mins
    Cook: 6 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 296
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 9
  • Protein 14
  • Fat 14
  • Fibre 12
  • Salt 0.8

Nutrition per serving

  • Calories 296
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 9
  • Protein 14
  • Fat 14
  • Fibre 12
  • Salt 0.8

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

  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 2 days, although the vegetables are best prepared fresh to preserve their vitamins.

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