TOTAL TIME: 16 MINS
SERVINGS: 2
CALORIES/SERVING: 296 KCAL
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
METHOD:
Put 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.
NUTRITION:
kcal-296
fat-14g
saturates-2g
carbs-30g
sugars-9g
fibre-12g
protein-14g
salt-0.8g
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