Roasted pepper and za'atar houmous with crudités recipe

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

  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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  • 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
  • Energy 555kj 131kcal 7%
  • 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


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