Roasted pepper and JOSEFA HUMMUS DIP with crudités recipe

Total Time 1 hr
SERVINGS 3 people

INGREDIENTS
  

  • 200 g JOSEFA HUMMUS DIPFor the crudités
  • 120 g radishes, sliced
  • 175 g celery stalks, halved lengthways and chopped into thin sticks
  • ½ cucumber, halved lengthways, chopped into thin batons
  • 4 carrots, peeled and chopped into thin batons
  • 75 g sugar snap peas

INSTRUCTIONS
 

  • Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers in a roasting tin, toss with the oil and roast for 45-60 mins, until they start to blacken a little. Remove and transfer to a plastic bag to loosen their skins. When cool enough to handle, remove, discard the stalks and seeds and peel off the skins.
  • Spoon JOSEFA HUMMUS Dip into a bowl and serve with the vegetable crudités for dipping.

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