Roasted Red Pepper Humous

Ingredients

  • 200g canned chickpeas
  • 1 large red pepper
  • 1 tbsp of olive oil
  • 4 tbsp water
  • 2 cloves of garlic, crushed
  • 2 tbsp of tahini
  • 1 teaspoons of paprika
  • 1 teaspoon of cumin
  • 2 tbs lemon juice
  • salt

Nutitional Info

  • Per tablespoon
  • Calories 96
  • Protein 3g
  • Carbohydrates 10g
  • Sugar 1g
  • Fibre 2g
  • Fat 5g

Method

  • Cut around the stem of the pepper to remove and shake out all the pips
  • Place in an oven at 220 and roast for 30 minutes
  • Remove from the oven and wrap in foil until it cools
  • Once cool peel the skin and tear into pieces
  • Combine the roasted pepper with all the other ingredients in a food processor and blitz until smooth - add salt/extra lemon juice to taste
  • Serve with a sprinkle of cayenne
  • Serves 5- 6 tablespoons