• 1 x 400g tin chickpeas, drained
  • 3 tbsp chargrilled red pepper paste
  • 3 tbsp low-fat natural yogurt
  • 1 tbsp tahini
  • Zest and juice of 1 lemon
  • 1 tbsp olive oil
  • ¼ tsp paprika
  • 200g carrots, cut into batons
  • ½ cucumber, washed and cut into batons
  • 150g cherry tomatoes, washed
  • 3 white pittas, toasted and cut into strips


  1. 1

    Put the chickpeas, red pepper paste, yogurt, tahini, lemon zest and juice and olive oil in a food processor and whizz until fully combined. Season with freshly ground black pepper.

  2. 2

    Sprinkle over the paprika and serve in a bowl, with the carrots, cucumber, cherry tomatoes and pitta on the side.

Nutritional Details

Each serving provides
  • Energy 816kj 195kcal 10%
  • Fat 6.1g 9%
  • Saturates 0.9g 5%
  • Sugars 5.5g 6%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

25.2g carbohydrate 5.5g fibre 7.1g protein

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