Red pepper houmous

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
2. Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
3. Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.

Per serving for two

407 kcalories, protein 11g, carbohydrate 27g, fat 29 g, saturated fat 3g, fibre 7g, salt 2.23 g

Latest comments and suggestions

• fay

  30 November 2007

  fay rated and commented on this recipe

  

  The best houmous I've made yet. I replaced 1 tbsp of olive oil with 1 tbsp of Tahini paste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deb13

  12 April 2008

  Deb13 rated and commented on this recipe

  

  Really easy, tastes great, goodbuy to shop bought

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mariad

  15 January 2009

  mariad rated and commented on this recipe

  

  Easy to make and tastes great. We found that it tasted better the day after though so will make it in advance of when I need it next time. I used fresh roasted peppers though as I was already roasting some for another dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• linkevica

  14 July 2009

  linkevica rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2242/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 410g can chickpeas
• 1 large garlic clove
• 2 roasted red peppers from a jar
• 1 tbsp lemon juice
• 2 tbsp olive oil , plus a bit extra for drizzling
• ½ tsp chilli powder
• Italian breadsticks , celery sticks and radishes with the leaves on, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian, Vegan

Ingredients

• 410g can chickpeas
• 1 large garlic clove
• 2 roasted red peppers from a jar
• 1 tbsp lemon juice
• 2 tbsp olive oil , plus a bit extra for drizzling
• ½ tsp chilli powder
• Italian breadsticks , celery sticks and radishes with the leaves on, to serve

Per serving for two

407 kcalories, protein 11g, carbohydrate 27g, fat 29 g, saturated fat 3g, fibre 7g, salt 2.23 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk