Roasted Red Pepper Hummus and Crudite

Step 1

Coarsely chop the roasted red peppers and place them in a food processor with the lemon juice and garlic. Pulse-grind the peppers to get them going, then scrape in the prepared hummus and process until the dip is smooth and evenly red in colour.

Step 2

Transfer the dip to a bowl and garnish with the parsley and crushed red pepper flakes. Serve with the vegetables.

©foodnetwork

• 1 (400g) jar roasted red peppers, drained

• 2 tbsp lemon juice

• 1 clove garlic, cracked from skin

• 150g prepared hummus spread

• Chopped parsley leaves, for garnish

• 1 tsp crushed red pepper flakes, for garnish

• 1 tsp coarse salt

• 20 carrot sticks, available pre-cut in the supermarket

• 150g fresh French beans, trimmed

• 1 medium courgette, cut into sticks

• 1 large red pepper, seeded, cut into strips

• 285g grape tomatoes