Name: Red pepper hummus with crispbread snaps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tsp cold-pressed rapeseed oil; 1 red pepper deseeded and sliced into thin strips; 1 garlic clove crushed; 1/4 tsp chilli flakes; 400g can haricot beans drained and rinsed; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; assorted vegetable sticks, for dipping (optional – we used celery and purple carrots); 50g wholemeal flour plus extra for dusting; 1/4 tsp baking powder; 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed); 1 tbsp finely chopped fresh thyme leaves; 50g full-fat natural bio yogurt; 1/2 tsp extra virgin olive oil

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Red pepper hummus with crispbread snaps

Red pepper hummus with crispbread snaps

Justine Pattison

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Serves 2

Easy

Prep: 8 mins - 10 mins

Cook: 25 mins

A star rating of 2.5 out of 5.2 ratingsRate

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Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp cold-pressed rapeseed oil
1 red pepper

deseeded and sliced into thin strips
1 garlic clove

crushed
1/4 tsp chilli flakes
400g can haricot beans

drained and rinsed
1 tbsp extra virgin olive oil
2 tbsp lemon juice
assorted vegetable sticks, for dipping (optional – we used celery and purple carrots)

For the crispbread snaps

50g wholemeal flour

plus extra for dusting
1/4 tsp baking powder
1 tbsp mixed seeds

(such as sunflower, pumpkin, sesame and linseed)
1 tbsp finely chopped fresh thyme leaves
50g full-fat natural bio yogurt
1/2 tsp extra virgin olive oil

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Nutrition: per serving

kcal346
fat12g
saturates2g
carbs36g
sugars8g
fibre16g
protein14g
salt0.3g

Method

step 1

To make the crispbread, heat oven to 190C/170C fan/gas 5. In a bowl, mix the flour with the baking powder, seeds and thyme. Add the yogurt and mix with your hands to make a soft dough.
step 2

Place a sheet of baking parchment on the work surface and sprinkle with a little flour. Flour a rolling pin and roll out the dough until around 3mm thick. You will need to turn and lift the dough, sprinkling with a little more flour as you roll so it doesn’t stick.
step 3

Transfer the baking parchment with the dough on to a baking tray, then prick all over with a fork. Brush lightly with the oil and bake for 20-25 mins until lightly browned and dry. The dough will continue to crisp as it cools. Once cold, break into chunky pieces and store in an airtight container for up to 1 week.
step 4

Meanwhile, heat the rapeseed oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 mins or until softened and lightly browned in places. Remove the lid every few mins and stir, adding a splash of water if the pepper begins to stick. Add the garlic and chilli flakes, and cook for a few secs more, stirring. Leave to cool for 5 mins.
step 5

Tip the pepper, garlic and chilli into a food processor and add the haricot beans, olive oil, lemon juice and lots of ground black pepper. Blitz until smooth, then scoop into a bowl or two lidded containers and leave to cool. Serve with the crispbread snaps and vegetable sticks, for dipping, if you like.

RECIPE TIPS

STORAGE

The crispbreads will keep for a week in an airtight container. Put leftover hummus in a freezer-proof container, cover and freeze for up to 1 month. Thaw for several hours or overnight in the fridge and stir well before serving.

Recipe from Good Food magazine, December 2015

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A star rating of 2.5 out of 5.2 ratings

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