Snack Ideas- Dips for work or on the go, just add you fave veg!

Lemon & coriander houmous (serves 6)
179 kcalories, protein 7g, carbohydrate 13g, fat 11 g, saturated fat 2g, fibre 6g, sugar 1g, salt 0.12 g
Ingredients	Process
2 x 400g cans chickpeas in water, drained 2 fat garlic cloves , roughly chopped 3 tbsp Greek yogurt 3 tbsp tahini paste 3 tbsp extra-virgin olive oil , plus extra zest and juice 2 lemons 20g pack coriander	1. Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to. 2. Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

Chickpea & red pepper dip (serves 4)
223 kcalories, protein 5g, carbohydrate 12g, fat 18 g, saturated fat 2g, fibre 2g, salt 0.9 g
Ingredients	Process
390g can chickpeas , drained and rinsed 1 garlic clove , crushed 4 tbsp extra-virgin olive oil squeeze lemon juice 2 roasted, deseeded red peppers , chopped (from a jar is fine) small handful chopped fresh coriander	Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste.

Tomato & pepper dip (serves 6)
80 kcalories, protein 1g, carbohydrate 5g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.76 g
Ingredients	Process
375g jar of Peppadew sweet piquante peppers 3 tomatoes , roughly chopped 1 tbsp sundried tomato paste a bunch of chives , snipped	1. Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped. 2. Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

Pea, mint & chilli dip
278 kcalories, protein 15g, carbohydrate 47g, fat 3 g, saturated fat 1g, fibre 12g, sugar 16g, salt 0.8 g
Ingredients	Process
400g frozen peas , defrosted 100g fat-free natural yogurt juice 1 lemon 1 tsp ground cumin small handful mint leaves 1 small red chilli , chopped	Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.