Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons
Prep:10 mins
Serves 2
400g can chickpeas, drained1 garlic clove1 large roasted red pepper from a jar (not in oil), about 100g1 tbsp tahini pastejuice ½ lemon4 walnut halves, chopped2 courgettes, cut into batons2 carrots, cut into batons2 celery sticks, cut into batons
STEP 1Put 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.
