BELL PEPPER AND WALNUT HUMMUS WITH VEGETABLES FOR DIPPING

Discover an original and tasty variation of classic hummus with this recipe that combines the sweetness of roasted bell peppers and the crunchiness of walnuts. Perfect for a light appetizer or a healthy snack, this hummus is accompanied by a selection of fresh vegetables cut into sticks, ideal for dipping. Made with simple and genuine ingredients, this dish is rich in flavors and nutrients, and can be stored in the refrigerator for a couple of days, maintaining all its goodness.


Ingredients

• 400g canned chickpeas, drained
• 1 clove of garlic
• 1 large roasted red bell pepper (about 100g) from a jar (not in oil)
• 1 tablespoon tahini
• Juice of ½ lemon
• 1 teaspoon jalapeño powder no. 5
• 4 walnut halves, chopped
• 2 zucchinis, cut into sticks
• 2 carrots, cut into sticks
• 2 celery stalks, cut into sticks

Procedure

1. Put the chickpeas, garlic, bell pepper, tahini, and lemon juice in a bowl. Blend with an immersion blender or in a food processor until you get a thick cream. Mix in the chopped walnuts and add the jalapeño powder, if desired.
2. Pour the hummus into containers and serve with vegetable sticks. It can be stored in the refrigerator for two days, although the vegetables are best if prepared fresh to preserve their vitamins.