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Chargrilled veg hummus with dippers

By Good Food

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

Prep:10 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 266
fat 5.9g
saturates 0.8g
carbs 40.3g
sugars 8.6g
fibre 9.1g
protein 12g
salt 0.4g

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

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.
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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