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    Red pepper dip with crudites

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    Red pepper dip with crudites

    • Preparation time: 10 minutes
    • Cooking time: 0 minutes
    • Total time: 10 minutes

    Serves: 6


    ½ tsp cumin seeds
    2 roasted red peppers from a jar (150g), drained and blotted dry with kitchen paper
    400g can chickpeas, rinsed and drained
    ½ lemon, juice
    2 tbsp Alpro Plain No Sugars yogurt alternative
    1 small garlic clove, chopped
    1 tbsp extra virgin olive oil

    flat leaf parsley, to serve
    3 wholemeal pitta breads, toasted and cut into strips
    vegetable crudités such as chicory, carrot, cucumber, celery and radishes
    75g Kalamata olives


    1. Toast the cumin seeds in a dry frying pan for 1-2 minutes, until fragrant; grind using a pestle and mortar. In a blender, whizz the peppers, chickpeas, lemon juice, yogurt alternative, garlic, most of the cumin and 2 tsp oil to a paste. Season with black pepper.

    2. Drizzle over the remaining oil and sprinkle with the rest of the cumin seeds and the parsley. Serve with the pitta strips, crudités and olives.

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    This recipe appeared in Waitrose & Partners Health, 'Fill up on Flavour' supplement, New Year 2020 issue


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