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Roasted pepper and za'atar houmous with crudités recipe
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Make the most of seasonal peppers in this delicious healthy snack, which packs 2 of your 5 a day and is a great source of fibre, as well as low in salt and saturates. Roasting the peppers until slightly charred really brings out their natural sweetness, making them a perfect match for the fragrant/spicy blend of za'atar seasoning in this creamy houmous. Simply chop up some vegetable crudités when the urge to snack strikes and get dipping! See method
Ingredients
- 3 mixed bell peppers
- ½ tbsp olive oil
- 400g tin chickpeas, drained and rinsed
- 2 garlic cloves, roughly chopped
- ½ lemon, juiced
- 1 tbsp tahini
- 2 tsp za’atar seasoning
For the crudités
- 120g radishes, sliced
- 175g celery stalks, halved lengthways and chopped into thin sticks
- ½ cucumber, halved lengthways, chopped into thin batons
- 4 carrots, peeled and chopped into thin batons
- 75g sugar snap peas
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
555kj
131kcal
7%
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Fat
4g
6%
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Saturates
1g
3%
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Sugars
11g
12%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 18.1g
Protein 5.7g
Fibre 6.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers in a roasting tin, toss with the oil and roast for 45-60 mins, until they start to blacken a little. Remove and transfer to a plastic bag to loosen their skins. When cool enough to handle, remove, discard the stalks and seeds and peel off the skins.
- Add the skinned peppers to a food processor with the chickpeas, garlic, lemon juice, tahini and za’atar. Blitz to combine. Season to taste and add a little extra lemon juice, if you like.
- Spoon into a bowl and serve with the vegetable crudités for dipping.
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