Roasted pepper and za'atar houmous with crudités recipe

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

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


  • 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

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    11g 12%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 18.1g Protein 5.7g Fibre 6.8g


  1. 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.
  2. 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.
  3. Spoon into a bowl and serve with the vegetable crudités for dipping.

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