Pepper & walnut hummus with veggie dippers

Name: Pepper & walnut hummus with veggie dippers
Cook time: 6 min
Total time: 16 min
Yield: 2
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

16 min

Pepper & walnut hummus with veggie dippers

Prep—

Cook6 min

Additional10 min

Total16 min

Good Food team

Instructions

1 steps

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.

6 min

Progress

0 / 1 steps