Roasted red pepper houmous

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

Preparation and cooking time: 10 minutes

Ingredients (serves 12)

  • 100g roasted red peppers, roughly chopped
  • 410g/16oz can chickpeas, drained and rinsed
  • 25g/1oz tahini (sesame paste)
  • 1 clove garlic, crushed
  • 2 tablespoons freshly squeezed lemon juice (or to taste)
  • ½ teaspoon ground cumin
  • Freshly milled black pepper


  1. In a food processor or blender (or simply using a fork) combine all the ingredients except the black pepper. Process the mixture until smooth.
  2. Season to taste with pepper and serve chilled or at room temperature with toasted wholemeal pitta wedges and a selection of crudités.

Top Tip

Chickpeas are a great store cupboard standby. They are a vegetarian source of protein and, along with other beans and pulses, can count as one of your 5 A DAY portions of fruit and vegetables (but only one a day, no matter how much you eat).