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
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.