Pepper & Walnut Hummus with Veggie Dippers

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

Ingredients

• 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

Method

• 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.