Pepper & walnut hummus with veggie dippers

• can chickpeas↗400g g

  drained

• garlic clove↗1
• large roasted red pepper↗1

  from a jar (not in oil), about 100g

• tahini paste↗1 tbsp tbsp
• juice ½ lemon
• walnut halves↗4

  chopped

• courgettes↗2

  cut into batons

• carrots↗2

  cut into batons

• celery↗2

  sticks, cut into batons

Step-by-step instructions

1. 1

   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.