Chargrilled veg houmous with dippers
Hit 3 of your 5-a-day with this chick pea dip and crudités - perfect for a quick lunch or snack
- Prep: 10 mins
No cook
- Serves 4
- Easy
Ingredients
- 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
Method
-
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.
-
Put the houmous into a serving bowl.
Scatter over the reserved chickpeas and
the olive oil. Serve with toasted pitta
slices and the vegetables to dip in.
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