Homemade roasted pepper, walnut and hummus dip - serve with your favourite crudites.
What you'll need:
o 1 can of chickpeas, drained
o 1 garlic clove
o 1 large red pepper
o 1 tbsp tahini paste
o ½ tsp of olive oil
o ½ lemon juice
o 4 walnuts, chopped into halves
o 2 courgettes, cut into batons
o 2 carrots, cut into batons
o 1 pepper, cut into sticks
o Pita bread cut into slices
1. Roast the red pepper in oven, without oil.
2. Put the chickpeas, garlic, pepper, tahini, olive oil, lemon juice and walnuts in a bowl.
3. Blitz with a hand blender or in a food processor to make a thick purée.
Simply serve with the veggie crudites and pita sticks.
Note: You can play with colours of the hummus dip by adding avocado, or beetroot instead of the red pepper. Can be kept in the fridge for two days.