Red Pepper Hummus
- Prep Time: 30 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 134 kcal
- Carbohydrate Content: 8.1g
- Fat Content: 9.1g
- Protein Content: 5.1g
- Salt : 0.005g
- Potassium: 230mg / 5.9mmol
- Phosphate: 111mg
Red Pepper Hummus
Ingredients
- One red pepper - 160g (one medium-sized)
- Chickpeas (tinned in water) - 240g (one can drained and washed)
- Tahini (sesame seed paste) - 36g (2 level tablespoons)
- Garlic - 2 cloves, crushed
- Cumin seeds, ground - 1 level teaspoon
- Paprika - Half a teaspoon
- Juice of one lemon - 40g
- Olive oil - 2 tablespoons
Instructions
- Roast the red pepper in a hot oven (200°C /400°F /Gas Mark 6), over a flame or under a grill, until the skin is blackened all over.
- Place the pepper in a bowl, cover tightly with clingfilm, and leave to cool. Once cooled, the pepper will be easy to peel as the skin will have lifted. Remove the skin and seeds.
- Chop the pepper flesh and put it in a food processor with the chickpeas, tahini, garlic and spices. Blend to a fine purée.
- Add lemon juice to taste.
- With the food processor running, add some or all of the oil as you go, to get a smooth, light texture.
Per Portion this recipe provides:
½ protein exchange (vegetarian)
½ vegetable portion
Serving suggestion: Serve with toast, pitta bread, bagel, baguette or water biscuits.
Recipe serves 6 as a snack, starter or party dip.
