Red pepper hummus with crispbread snaps

Red pepper hummus with crispbread snaps

  • Rating: 3 out of 5.2 ratings
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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
NutrientUnit
kcal346
fat12g
saturates2g
carbs36g
sugars8g
fibre16g
protein14g
salt0.3g
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Ingredients

For the crispbread snaps

Method

  • 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.

RECIPE TIPS
STORAGE

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

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    Rating: 3 out of 5.2 ratings
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