Roasted red pepper houmous

Sweet red pepper adds a touch of vibrancy to this popular dip
Roasted red pepper houmous dip recipe
2 ratings
Recipe by: Sarah Toule | Former Head of Health Information

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.

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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
Time
10 minutes
SERVES:
12
CALORIES:
60
FAT:
1.7g
SALT:
0g
SUGAR:
0.7g
5 A DAY:
Less than 1
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.