Roasted pepper and za'atar houmous with crudités recipe
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- Serves 6
- 15 mins to prepare and 45-60 mins to cook
- 131 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 555kJ 131.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 18.1gProtein 5.7gFibre 6.8g
Method
- 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.
- 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.
- Spoon into a bowl and serve with the vegetable crudités for dipping.
- See more Healthy snack recipes
