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
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Recipe Information

Step by step guide to making Red pepper houmous

  1. Put the drained chickpeas and roasted peppers in a food pocessor or blender, and pulse for about 30 seconds.
  2. Add the soft cheese, olive oil, lemon juice, paprika and 2 tablespoons cold water.
  3. Pulse again until combined and you have a thick, chunky paste. Season to taste with salt and freshly ground black pepper.
  4. 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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