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Tony's favourite recipes

Garlic Hummus and dip sticks
Time:- 10-15 mins Servings: 5-10 Source from:


100g/3½oz tinned or bottled chickpeas, rinsed and drained
50ml/2fl oz olive oil
1 to 3 garlic cloves (depending on taste)
1 to 2 tablespoons of Dijon mustard (depending on taste)
Freshly ground black pepper

For the dipsticks:-
Bell pepper(s)


Place all the hummus ingredients into a food processor and blend until smooth. Season, to taste, with freshly ground black pepper.

For the dipsticks:-
Skin the carrots and wash the celery and peppers.

Cross cut the carrots in thin slices and at an angle.

Chop the celery and peppers into dip sized pieces.

Note: The hummus will mature if left for 24 hours.

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