Recipes
Roasted red pepper houmous
Grilled red pepper adds a sweet, smoky depth to this mildly spiced version of the classic dip
Grilled red pepper adds a sweet, smoky depth to this mildly spiced version of the classic dip
(4 votes)
Cook: 30 Mins
Serves: 4
Price: 64p per serving
Nutritional Information
Each 228g serving contains
Energy
1411kj
337kcal
1411kj
337kcal
17%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
3.0g
3.0g
Med
15%
15%
Sugars
5.0g
5.0g
Med
6%
6%
Salt
0.89g
0.89g
Med
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
619kj/148kcal
Typical energy values per 100g:
619kj/148kcal
Ingredients
2 red peppers
1 red chilli, deseeded and halved
400g tin chickpeas, drained and rinsed
1tbsp tahini
1tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
2 tbsp extra virgin olive oil
zest and juice 1 lemon
2tbsp water
50g feta, crumbled
1tbsp flat-leaf parsley, chopped
Serve with torn pitta bread, to dip
Method
1
Preheat the grill on a high setting. Place the peppers, deseeded and quartered, skin-side up on a baking tray. Roast for 20 mins until the skins are blackened, adding the red chilli, deseeded and halved, for the last 10 mins. Put the peppers and chilli in a resealable sandwich bag, and allow to cool fully. Peel off the skins and discard, then roughly chop the flesh.
2
In a food processor, blend the peppers and chilli with the chickpeas, drained and rinsed, plus the tahini, ground coriander, ground cumin, smoked paprika, a tablespoon of extra virgin olive oil, the lemon zest and juice, and 2 tablespoons of water until smooth.
3
Drizzle with a tablespoon of olive oil then sprinkle with the crumbled feta, chopped parsley, a pinch of smoked paprika and freshly ground black pepper. Serve with torn pitta bread, to dip.