Chargrilled veg hummus with dippers

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


  • 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


  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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