• 410 g tin chickpeas, drained
  • 3 cloves garlic, peeled and bashed
  • Zest and juice of 1 lemon
  • 390 g carton chopped tomatoes
  • 2 tbsp tahini
  • 0.5 tsp smoked paprika, plus extra to garnish
  • 3 washed sprigs of coriander, to garnish
  • 2 carrots, washed, peeled, trimmed and sliced into batons, to serve
  • 2 celery sticks, washed and sliced into batons, to serve
  • 1 red pepper, washed and sliced into strips, to serve


  1. 1

    In a food processor, whizz the chickpeas, garlic, lemon zest and juice to a rough paste. Add the chopped tomatoes, tahini and paprika and blitz to a smooth dip.

  2. 2

    Garnish the dip with the extra smoked paprika and fresh coriander sprigs, and serve with the vegetable batons.

Nutritional Details

Each serving provides
  • Energy 548kj 131kcal 7%
  • Fat 5.2g 7%
  • Saturates 0.8g 4%
  • Sugars 6.4g 7%
  • Salt 0.14g 2%

% of the Reference Intakes

Typical values per 100g: Energy 0kj/0kcal

Each serving provides

0.0g carbohydrate 0.0g fibre 0.0g protein

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