Roasted red pepper houmous
Sweet red pepper adds a touch of vibrancy to this popular dip
- 10 minutes
- Serves 12
- Less than 1 of 5 a day
- 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.
Suitable 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
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.
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