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Homemade roasted pepper, walnut and hummus dip

Homemade roasted pepper, walnut and hummus dip - serve with your favourite crudites.

Homemade  pepper and beetroot hummus

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.

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