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


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.

Houmous and crisp­breads make healthy ad­di­tions to the lunch­box

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