Red pepper houmous with crispbread snaps
These crunchy crispbreads are simple to prepare and will keep for a week in an airtight container. Any leftover raw veg from this diet plan will pair well with the houmous.
Serves 2 Prep 8-10 mins Cook 25 mins 98p a portion 346 kcals, fat 12g, sat. fat 2g, sugars 8g 1 tsp cold-pressed rapeseed oil 1 red pepper, deseeded and sliced into thin strips 1 garlic clove, crushed ¼ tsp chilli flakes 400g can haricot beans, drained & rinsed 1 tbsp extra virgin olive oil 2 tbsp lemon juice assorted vegetable sticks, for dipping
FOR THE CRISPBREAD SNAPS
50g wholemeal flour, plus extra for dusting ¼ tsp baking powder 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed) 1 tbsp finely chopped thyme leaves 50g full-fat natural bio yogurt ½ tsp extra virgin olive oil
To make the crispbread, heat oven to 190C/170C fan/gas 5. In a bowl, mix the flour with the baking powder, seeds and thyme. Add the yogurt and mix with your hands to make a soft dough.
Place a sheet of baking parchment on the work surface and sprinkle with a little flour. Flour a rolling pin and roll out the dough until around 3mm thick. You will need to turn and lift the dough, sprinkling with a little more flour as you roll so it doesn’t stick.
Transfer the baking parchment with the dough on to a baking tray, then prick all over with a fork. Brush lightly with the olive oil and bake for 20-25 mins until lightly browned and dry. The dough will continue to crisp as it cools. Once cold, break into chunky pieces and store in an airtight container for up to 1 week.
Meanwhile, heat the rapeseed oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 mins or until softened and lightly browned in places. Remove the lid every few mins and stir, adding a splash of water if it begins to stick. Add the garlic and chilli flakes, and cook for a few secs, stirring. Leave to cool for 5 mins.
Tip the pepper, garlic and chilli into a food processor and add the haricot beans, olive oil, lemon juice and lots of ground black pepper. Blitz until smooth, then scoop into a bowl or containers and leave to cool. Serve with crispbreads and veg sticks, for dipping.