ROCK the boat

TRY THESE EASY AND DELICIOUS NO-BOWL MEALS

Hummus & crudités capsicum boats

SERVES 8 AS A STARTER 1 can chickpeas, rinsed

and drained

½ cup tahini

¼ cup water

1 tbsp lemon zest

½ cup freshly squeezed

lemon juice

2 garlic cloves

1 tbsp ground cumin

1 tsp sea salt

¼ cup extra virgin olive oil

4 large red capsicums

½ cup pine nuts, toasted

1 tsp paprika

4 large carrots, peeled

and sliced

4 celery stalks, cut into

7.5cm pieces

8 radishes, sliced

24 cherry tomatoes

1 In a food processor or blender, combine the chickpeas, tahini, water, lemon zest, lemon juice, garlic, cumin and sea salt. Purée on high speed until smooth. With the motor still running, add the olive oil and continue to blend until creamy – about 2 minutes.

2 Cut the capsicums in half through the stem and remove the ribs and seeds. Pour the hummus into the capsicum halves, then sprinkle with the pine nuts and paprika.

3 To serve, arrange the crudités (carrots, celery, radishes and tomatoes) in the 8 boats.