Pepper & walnut hummus with veggie dippers

10-30 minutes 2 servings 3 of 5-a-day 400 kcal or less crudites folate gluten-free snack recipes homemade houmous hummus kids cooking lunchbox snacks for kids vitamin c

N/A

Source

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

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.