Red Pepper Houmous

Servings: 4
Prep time: 10
Cook time: 10
Featured products: Natural Tahini

This recipe makes twice as much houmous than you need, but it will keep in the fridge in an airtight container for a couple of days.

Ingredients

½ a 460g jar of roasted red peppers
2 tablespoons Al’Fez natural tahini
1 x 700g jar of chickpeas
1 small clove of garlic
Extra virgin olive oil

Method

Place the drained peppers (reserving one), tahini and chickpeas and their juice (reserving 1 teaspoon of chickpeas for later) into a blender.
Peel the garlic and add half to the blender with 2 tablespoons extra virgin olive oil and blitz until smooth, then season to perfection.
Scrape the houmous into a small serving bowl. Slice the remaining pepper and scatter over the houmous with the reserved chickpeas, and serve.

227kcals, 13.0g fat (2.1g saturated), 8.9g protein, 18.6g carbs, 2.1g sugar, 5.6g fibre, 0g salt

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