Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery, and carrot batons.



  • 1 x tin of chickpeas, drained
  • 1 garlic clove
  • 1 tablespoon of tahini paste
  • juice ½ lemon
  • 4 walnut halves, chopped
  • 2 cucumbers, cut into batons
  • 2 carrots, cut into batons
  • 2 celery sticks, cut into batons



  • Put the chickpeas, garlic, tahini, walnuts and lemon juice in a bowl.
  • Whiz with a hand blender or in a food processor to make a thick purée.
  • Serve with the veggie sticks and eat immediately.