Red pepper houmous

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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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.

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• Deb13

  12 April 2008

  Deb13 rated and commented on this recipe

  

  Really easy, tastes great, goodbuy to shop bought

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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

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Difficulty and servings

Serves 2

Preperation 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

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