Harissa-spiced red pepper houmous recipe
Pimp shop-bought houmous with harissa, roasted red peppers and pumpkin seeds for an impressive starter or snack. We've used chopped up veggies as a serving suggestion but you could use crackers, bread sticks or toasted bread.
See method- Serves 4
- 10 mins to prepare and 6 mins to cook
- 189 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 tbsp pumpkin seeds
- 200g houmous
- 1 tbsp harissa paste, plus extra for drizzling
- 50g roasted red pepper antipasti, roughly chopped
- 1 small garlic clove, crushed
- 1 tbsp flat-leaf parsley, finely chopped
- ½ lemon, zested
For the crudité
- 1 red pepper, thinly sliced
- 1 large carrot, cut into batons
- ½ cucumber, cut into batons
- 8 radishes, halved
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Shop ingredientsEach serving contains
- Energy
- 790kJ 189.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 15.0gProtein 5.4gFibre 5.2g
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Method
- Preheat the oven to 200°C, fan 180°C, gas 6. Tip the pumpkin seeds onto an oven tray and pop in the oven for 6 mins, or until lightly toasted and golden. Leave to cool a little.
- Meanwhile, tip the houmous, harissa, roasted peppers and garlic into a food processor and whizz until smooth.
- To serve, spoon the houmous mixture into a bowl and scatter over the parsley, lemon zest and pumpkin seeds. Add a grind of freshly cracked black pepper and drizzle over a little more harissa. Serve with the crudité.
- The harissa houmous will keep in an airtight container in the fridge for up to 3 days.
- See more Starter recipes
