Pepper & Walnut Hummus With Veggie Dippers

TOTAL TIME: 16 MINS

SERVINGS: 2

CALORIES/SERVING: 296 KCAL

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

NUTRITION:

kcal-296

fat-14g

saturates-2g

carbs-30g

sugars-9g

fibre-12g

protein-14g

salt-0.8g