Red pepper hummus with crispbread snaps

Red pepper hummus with crispbread snaps

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(2 ratings)

Prep: 8 mins - 10 mins Cook: 25 mins


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 

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal346
  • fat12g
  • saturates2g
  • carbs36g
  • sugars8g
  • fibre16g
  • protein14g
  • salt0.3g
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  • 1 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red pepper, deseeded and sliced into thin strips
  • 1 garlic clove, crushed
  • ¼ 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
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
  • 1 tbsp finely chopped fresh thyme leaves
  • 50g full-fat natural bio yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • ½ tsp extra virgin olive oil


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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26th Jan, 2016
We really enjoyed the hummus and polished off the whole lot with crudités and the crisp bread. My crisp bread wasn't crisp though, I think it was a bit thick so make sure you roll it to maximum 3mm otherwise it will be a bit chewy. It was better round the edges where it was thinner. Will definitely make again. I made double quantity and we ate all that too....
21st Jan, 2016
Hummus was fine, but really loved the crispbread. Will make more of it next time.
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