Roasted red pepper houmous with crudités

Roasted red pepper houmous with crudités

By
From
Digestion
Serves
2

This is so fresh and vibrant, with beautiful summery flavours, plus huge amounts of both soluble and insoluble fibre. Great to eat in the hot weather with a barbecue, or in the winter, dolloped on a baked sweet potato.

Ingredients

Quantity Ingredient

For the houmous

Quantity Ingredient
1 large red pepper, deseeded and sliced lengthways
drizzle olive oil
sea salt
400g canned chickpeas, drained and rinsed
1 garlic clove, finely chopped
1 tablespoon tahini
1/2 lemon, juiced
2 tablespoons extra virgin olive oil

For the crudites

Quantity Ingredient
any combination of: carrots, cucumbers, celery, fennel... whatever you like

Method

  1. Preheat the oven to 200°C.
  2. Place the sliced pepper on a baking tray. Drizzle with olive oil, add a pinch of sea salt and roast at the top of a hot oven for 20–25 minutes. Usually I advise that you turn peppers a few times during roasting, but here it is worth getting areas of charring to develop a deep flavour.
  3. Put the chickpeas, garlic, tahini, roasted peppers, lemon juice and extra virgin olive oil into a blender and blend to a smooth houmous.
  4. Serve with the crudités.

Note

  • Best for constipation.
Tags:
health
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