Roasted Pepper and Za'atar Houmous with Crudités Recipe

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!
Serves 6 - 15 mins to prepare and 45-60 mins to cook - 131 calories / serving

3 mixed bell peppers
1/2 tbsp olive oil
1 x 400g tin chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
1/2 lemon, juiced
1 tbsp tahini
2 tsp za’atar seasoning

For the crudités
1/2 x 240g bag radishes, sliced
175g (6oz) celery stalks, halved lengthways and chopped into thin sticks
1/2 cucumber, halved lengthways, chopped into thin batons
4 carrots, peeled and chopped into thin batons
75g (2 1/2oz) sugar snap peas

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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 minutes, 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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