Red pepper hummus with crispbread snaps
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Red pepper hummus with crispbread snaps

By Justine Pattison

Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack 

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 346
  • fat 12g
  • saturates 2g
  • carbs 36g
  • sugars 8g
  • fibre 16g
  • protein 14g
  • salt 0.3g

Ingredients

  • 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 and rinsed
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 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 fresh thyme leaves
  • 50g full-fat natural bio yogurt
  • ½ tsp extra virgin olive oil

Tip

Storage

The crispbreads will keep for a week in an airtight container. Put leftover hummus in a freezer-proof container, cover and freeze for up to 1 month. Thaw for several hours or overnight in the fridge and stir well before serving.

Method

  1. 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.

  2. 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.

  3. Transfer the baking parchment with the dough on to a baking tray, then prick all over with a fork. Brush lightly with the 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.

  4. 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 the pepper begins to stick. Add the garlic and chilli flakes, and cook for a few secs more, stirring. Leave to cool for 5 mins.

  5. 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 two lidded containers and leave to cool. Serve with the crispbread snaps and vegetable sticks, for dipping, if you like.

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