Red pepper houmous

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• 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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• 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.

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• linkevica

  14 July 2009

  linkevica rated this recipe

  

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• Sarah

  06 January 2010

  Sarah rated this recipe

  

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• JohannaH91

  19 July 2010

  JohannaH91 commented on this recipe

  Really easy and quick recipe. It tastes much better than shop-bought in my opinion. I added a tbsp of greek yoghurt to bind the mixture.

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• JohannaH91

  19 July 2010

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• elusive_fox

  13 September 2010

  elusive_fox rated and commented on this recipe

  

  Very tasty. The chili leaves a pleasant tingle on the tongue.

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• itsnice

  25 October 2010

  itsnice rated and commented on this recipe

  

  I only used one pepper which I roasted with garlic, chilli and basil inside. Even without a blender, it came out pretty good but I added an extra garlic at the last min to give the flavour a boost.

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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

Preparation and cooking times

Ready in 10 minutes

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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