Chargrilled veg hummus with dippers
- Good Food team
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Serves 4
Easy
Prep: 10 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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Hit 3 of your 5-a-day with this chickpea dip and crudités - perfect for a quick lunch or snack
Freezable
Vegan
Vegetarian
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Spiced carrot & lentil soup
A star rating of 4.6 out of 5.1563 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g frozen chargrilled vegetables
defrosted
-
400g can chickpeas
drained
-
1 garlic clove
chopped
-
juice ½ lemon
-
1 tsp olive oil
-
2 wholemeal pitta breads
toasted and sliced
-
100g radishes
scrubbed
-
2 carrots
cut into batons
-
3 celery
sticks, cut into batons
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Nutrition: per serving
-
kcal266
-
fat5.9g
-
saturates0.8g
-
carbs40.3g
-
sugars8.6g
-
fibre9.1g
-
protein12g
-
salt0.4g
low
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Method
-
step 1
Tip the vegetables, most of the chickpeas, garlic and lemon juice into the bowl of a food processor with some seasoning, then whizz until smooth.
-
step 2
Put the hummus into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.
Recipe from Good Food magazine, January 2012
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A star rating of 5 out of 5.2 ratings
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