Pepper & walnut hummus with veggie dippers - Good Food Middle East
Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Skillet
- Serving bowl
- Serving platter
- Peeler
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 400g can chickpeas, drained
- 1 garlic clove
- 1 large roasted red pepper from a jar (not in oil), about 100g
- 1 tbsp tahini paste
- juice ½ lemon
- 4 walnut halves, chopped
- 2 courgettes, cut into batons
- 2 carrots, cut into batons
- 2 celery sticks, cut into batons
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