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Harissa-spiced red pepper houmous recipe
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Pimp shop-bought houmous with harissa, roasted red peppers and pumpkin seeds for an impressive starter or snack. We've used chopped up veggies as a serving suggestion but you could use crackers, bread sticks or toasted bread. See method
Ingredients
- 1 tbsp pumpkin seeds
- 200g houmous
- 1 tbsp harissa paste, plus extra for drizzling
- 50g roasted red pepper antipasti, roughly chopped
- 1 small garlic clove, crushed
- 1 tbsp flat-leaf parsley, finely chopped
- ½ lemon, zested
For the crudité
- 1 red pepper, thinly sliced
- 1 large carrot, cut into batons
- ½ cucumber, cut into batons
- 8 radishes, halved
Each serving contains
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Energy
790kj
189kcal
9%
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Fat
12g
16%
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Saturates
1g
7%
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Sugars
8g
9%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 15g
Protein 5.4g
Fibre 5.2g
Method
- Preheat the oven to 200°C, fan 180°C, gas 6. Tip the pumpkin seeds onto an oven tray and pop in the oven for 6 mins, or until lightly toasted and golden. Leave to cool a little.
- Meanwhile, tip the houmous, harissa, roasted peppers and garlic into a food processor and whizz until smooth.
- To serve, spoon the houmous mixture into a bowl and scatter over the parsley, lemon zest and pumpkin seeds. Add a grind of freshly cracked black pepper and drizzle over a little more harissa. Serve with the crudité.
Tip The harissa houmous will keep in an airtight container in the fridge for up to 3 days.
See more Starter recipes