Chickpea & Roasted Red Pepper Hummus with Crudités

Sometimes lunch is just a really good hummus with things to dip in it. This one is made with chickpeas and roasted red peppers from a jar. It's sweet, smoky, and takes about three minutes in a blender. Serve with raw veg and you've got a lunch that requires zero cooking.

Ingredients (Serves 1–2):

• 1 x 400g tin of chickpeas, rinsed and drained
• 2 roasted red peppers from a jar, drained
• 1 tbsp tahini
• Juice of ½ lemon
• 1 small garlic clove (optional)
• 2 tbsp olive oil
• Salt
• Crudités: cucumber, carrot, celery, pepper strips

Method:

1. Put the chickpeas, roasted peppers, tahini, lemon juice, garlic if using, olive oil, and a pinch of salt in a blender or food processor.
2. Blitz until smooth. If it's too thick, add a splash of water.
3. Taste and adjust seasoning.
4. Serve in a bowl with a pile of crudités for dipping.

Why it's gut-friendly: Chickpeas are packed with prebiotic fibre. Roasted peppers add vitamin C. Tahini provides healthy fats. Raw vegetables add crunch and extra fibre.