Roasted red pepper houmous

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Roasted red pepper houmous

Sweet red pepper adds a touch of vibrancy to this popular dip

10 minutes

Serves 12

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This only takes minutes to prepare and is lower in fat than most shop-bought alternatives as it has no added olive oil. It makes a great snack served with crudités, as it’s high in protein.

Two hands - one large, one smallSuitable for young cooks

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This only takes minutes to prepare and is lower in fat than most shop-bought alternatives as it has no added olive oil. It makes a great snack served with crudités, as it’s high in protein.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 100g roasted red peppers, roughly chopped
  • 1 x 400g can chickpeas, drained and rinsed
  • 25g tahini (sesame paste)
  • 1 clove garlic, finely diced
  • 2 tablespoons freshly squeezed lemon juice (to taste)
  • ½ teaspoon ground cumin
  • Freshly ground black pepper

CALORIES: 60

FAT: 1.7g

5 A DAY: Less than 1

SALT: 0g

SUGAR: 0.7g

Method

  1. Combine all the ingredients except the black pepper. Process the mixture until smooth.
  2. Season to taste with pepper and serve with toasted wholemeal pitta wedges and a selection of crudités.

Chickpeas are a great store cupboard standby. They are a great source of vegetarian protein and count as one of your 5 A DAY.

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