Chargrilled veg hummus with dippers.

Hit 3 of your 5-a-day with this chickpea dip and crudités - perfect for a quick lunch or snack.

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

1. 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.
2. Put the hummus 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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