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Red pepper hummus with crispbread snaps

Red pepper hummus with crispbread snaps

A star rating of 2.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack 

  • Healthy
  • Vegetarian
Nutrition: per serving


  • 1 tsp cold-pressed rapeseed oil
  • 1 red pepper , deseeded and sliced into thin strips
  • 1 garlic clove , crushed
  • 1/4 tsp chilli flakes
  • 400g can haricot beans , drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • assorted vegetable sticks, for dipping (optional – we used celery and purple carrots)

For the crispbread snaps

  • 50g wholemeal flour , plus extra for dusting
  • 1/4 tsp baking powder
  • 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
  • 1 tbsp finely chopped fresh thyme leaves
  • 50g full-fat natural bio yogurt
  • 1/2 tsp extra virgin olive oil


  • STEP 1

    To make the crispbread, heat oven to 190C/170C fan/gas 5. In a bowl, mix the flour with the baking powder, seeds and thyme. Add the yogurt and mix with your hands to make a soft dough.

  • STEP 2

    Place a sheet of baking parchment on the work surface and sprinkle with a little flour. Flour a rolling pin and roll out the dough until around 3mm thick. You will need to turn and lift the dough, sprinkling with a little more flour as you roll so it doesn’t stick.

  • STEP 3

    Transfer the baking parchment with the dough on to a baking tray, then prick all over with a fork. Brush lightly with the oil and bake for 20-25 mins until lightly browned and dry. The dough will continue to crisp as it cools. Once cold, break into chunky pieces and store in an airtight container for up to 1 week.

  • STEP 4

    Meanwhile, heat the rapeseed oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 mins or until softened and lightly browned in places. Remove the lid every few mins and stir, adding a splash of water if the pepper begins to stick. Add the garlic and chilli flakes, and cook for a few secs more, stirring. Leave to cool for 5 mins.

  • STEP 5

    Tip the pepper, garlic and chilli into a food processor and add the haricot beans, olive oil, lemon juice and lots of ground black pepper. Blitz until smooth, then scoop into a bowl or two lidded containers and leave to cool. Serve with the crispbread snaps and vegetable sticks, for dipping, if you like.


The crispbreads will keep for a week in an airtight container. Put leftover hummus in a freezer-proof container, cover and freeze for up to 1 month. Thaw for several hours or overnight in the fridge and stir well before serving.

Goes well with

Recipe from Good Food magazine, December 2015

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A star rating of 2.5 out of 5.2 ratings

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