Red pepper houmous
Chickpeas are a great standby ingredient, you can whip up this yummy houmous dip in no time.
Serves: 8
Preparation time: 10 minutes
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You will need
- 410g tin chickpeas in water, drained and rinsed
- 175g jar roasted red peppers, drained
- 2 tablespoons soft white cheese
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon paprika
Recipe Information
Step by step guide to making Red pepper houmous
- Put the drained chickpeas and roasted peppers in a food pocessor or blender, and pulse for about 30 seconds.
- Add the soft cheese, olive oil, lemon juice, paprika and 2 tablespoons cold water.
- Pulse again until combined and you have a thick, chunky paste. Season to taste with salt and freshly ground black pepper.
- Serve with a selection of breadsticks or vegetables to dip. Keeps in the fridge for up to 1 week.
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Nutritional information for Red pepper houmous
Nutritional information for Red pepper houmous
Nutrition type | per serving |
---|---|
Calories | 73 kcal |
Total Fat | 4.0g |
Saturated Fat | 0.8g |
Salt | 0.125g |
Sugar | 0.3g |
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49p
£2.09/kg
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£2.95
£6.56/kg
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£2.25
£7.50/kg
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£2.80
£1.12/100ml
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30p
30p/ea