RED PEPPER HUMMUS WITH CRISPBREAD SNAPS

Red pepper hummus with crispbread snaps image

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

Provided by Justine Pattison

Time 35m

Number Of Ingredients 14

Ingredients

1 tsp cold-pressed rapeseed oil
1 red pepper , deseeded and sliced into thin strips
1 garlic clove , crushed
1/4 tsp chilli flakes
400g can haricot beans , drained and rinsed
1 tbsp extra virgin olive oil
2 tbsp lemon juice
assorted vegetable sticks, for dipping (optional - we used celery and purple carrots)
50g wholemeal flour , plus extra for dusting
1/4 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
1/2 tsp extra virgin olive oil

Steps:

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 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 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.
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.

Nutrition Facts : Calories 346 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 16 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium