Red-pepper-houmous-web

Roasted red pepper houmous

Grilled red pepper adds a sweet, smoky depth to this mildly spiced version of the classic dip

By , 25 April 2019

(1 vote)

Roasted red pepper houmous
  • Prep: 10 Mins
    Cook: 20 Mins
    plus cooling

  • Serves: 4

Nutritional Info
Each 228g serving contains
  • Energy

    1412KJ

    337KCAL

    17%
  • Fat

    11.6g

    med

    17%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    5.0g

    low

    6%
  • Salt

    0.89g

    med

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
Ingredients
  • 2 red peppers
  • 1 red chilli, deseeded and halved
  • 400g tin chickpeas, drained and rinsed
  • 1tbsp tahini
  • 1tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • zest and juice 1 lemon
  • 2tbsp water
  • 50g feta, crumbled
  • 1tbsp flat-leaf parsley, chopped
  • Serve with torn pitta bread, to dip
Method
  • Preheat the grill on a high setting. Place the peppers, deseeded and quartered, skin-side up on a baking tray. Roast for 20 mins until the skins are blackened, adding the red chilli, deseeded and halved, for the last 10 mins. Put the peppers and chilli in a resealable sandwich bag, and allow to cool fully. Peel off the skins and discard, then roughly chop the flesh.

  • In a food processor, blend the peppers and chilli with the chickpeas, drained and rinsed, plus the tahini, ground coriander, ground cumin, smoked paprika, a tablespoon of extra virgin olive oil, the lemon zest and juice, and 2 tablespoons of water until smooth.

  • Drizzle with a tablespoon of olive oil then sprinkle with the crumbled feta, chopped parsley, a pinch of smoked paprika and freshly ground black pepper. Serve with torn pitta bread, to dip.