This delicious vegan, gluten-free, eggs-free, soy-free and lactose free pepper and walnut hummus dip is a healthy snack made from fresh red bell peppers, zucchinis and crunchy walnuts.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts |
⏱ 22 mins – easy
🍽 2 servings – 1293 kcal per serving
|
Serving
717g |
Fat
122g |
Sat. fat
11g |
Sodium
68mg |
|
Carbs
41g |
Fibers
17g |
Sugars
14g |
Proteins
32g |
INGREDIENTS
- 14 oz can of chickpeas
- 1 clove of garlic
- 1 red bell pepper
- 1 tbsp tahini
- 1 half lemon
- 4 walnuts
- 2 zucchinis
- 2 carrots
- 2 celery sticks
TOOLS
- 1 colander
- 1 roasting tin
- 1 oven
- 1 squeezer
- 1 knife
- 2 bowls
- 1 tray
- 1 hand blender
- 2 pots
STEPS
Peel garlic.
Deseed red bell pepper.
Cut red bell pepper into strips.
Transfer red bell pepper strips to a roasting tin.
Preheat the oven to 390°F for 12-15 minutes.
Put the roasting tin in the oven and bake for 8 minutes.
Turn off the heat and remove the roasting tin from the oven to get roasted red bell peppers.
Rinse and drain a can of chickpeas in a colander.
Squeeze lemon with a squeezer.
Cut zucchini, carrots, and celery into sticks, then chop walnuts.
Combine chickpeas, garlic, roasted red bell peppers, tahini, and lemon juice in a bowl. Mix with a hand blender to get a thick purée.
Add chopped walnuts to the thick purée and divide it into pots.
Put zucchini, carrots and celery sticks in a bowl to get veggie dippers.
In a tray, put veggie dippers in a pot with a side of pepper and walnut hummus dip.
It’s ready to be served !
