Roasted red pepper houmous

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

1 ratings

10 minutes
Serves 12
Less than 1 of 5 a day

Nutrition: Per serving

Kcal60
Fat1.7g
Salt0g
Sugar0.7g

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.

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

Method

Combine all the ingredients except the black pepper. Process the mixture until smooth.
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.