Wednesday, April 20, 2011

Roast Red Pepper Hummous

This recipes keeps well for a few days in an air tight container and is a great accompaniment to the likes of roast chicken and lamb leftovers, as well a tasty snack to eat with crudites on the go.


  • 1 can chickpeas
  • 1 grated garlic clove
  • 1 tablespoon low fat natural yogurt
  • juice one lemon
  • half a jar of roasted red peppers
  • 2 tbsp oil (from the jar)
  • 1 cup of fresh corriander/or basil
  • Salt and Pepper

  1. Drain the chickpeas and put in food blender.
  2. add the remaining ingredients and whizz to a smooth consistency. Simples!
The uses for this are endless:
  • Sliced batons of cucumber, carrot and celery
  • Strips of toasted pitta breads
  • Tortilla Chips
  • Garlic Bread
  • Moroccan flavoured Calarmari (recipe coming soon)

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