Roasted Red Pepper Hummus and Crudite

Use the pulse on your processor, or a potato masher, for a coarse textured dip.

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
1 (400g) jar roasted red peppers, drained
2 tbsp lemon juice
1 clove garlic, cracked from skin
150g prepared hummus spread
Chopped parsley leaves, for garnish
1 tsp crushed red pepper flakes, for garnish
1 tsp coarse salt
20 carrot sticks, available pre-cut in the supermarket
150g fresh French beans, trimmed
1 medium courgette, cut into sticks
1 large red pepper, seeded, cut into strips
285g grape tomatoes
1) Coarsely chop the roasted red peppers and place them in a food processor with the lemon juice and garlic. Pulse-grind the peppers to get them going, then scrape in the prepared hummus and process until the dip is smooth and evenly red in colour.

Transfer the dip to a bowl and garnish with the parsley and crushed red pepper flakes. Serve with the vegetables.

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