Skip to content
Roasted pepper and za'atar houmous with crudités recipe

Roasted pepper and za'atar houmous with crudités recipe

1 rating

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

  • 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

Method

  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.

See more Healthy snack recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.