Name: Tomato and chickpea dip
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: tin chickpeas, drained; garlic, peeled and bashed; Zest and juice of 1 lemon; carton chopped tomatoes; tahini; smoked paprika, plus extra to garnish; washed sprigs of coriander, to garnish; carrots, washed, peeled, trimmed and sliced into batons, to serve; celery sticks, washed and sliced into batons, to serve; red pepper, washed and sliced into strips, to serve

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Ingredients

400 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

Method

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

Nutritional Details

Each serving provides

Energy 544kj 130kcal 7%
Fat 4.5g 6%
Saturates 0.7g 4%
Sugars 5.9g 7%
Salt 0.07g 1%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

13.3g carbohydrate 5.6g fibre 5.9g protein Two of your 5 a day

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