Roasted capsicum hummus

Homemade hummus is so much tastier and healthier than the store-bought variety. This recipe is simple to make and can be made ahead of time.

Serves: 6 (with dippables)

Time to make: 15 mins

Ingredients

More weights & measures

1 red capsicum, sprayed with oil and roasted, chopped
2 tablespoons olive oil
¼ cup sun-dried tomatoes, chopped
400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
2 teaspoons tahini
2 cloves garlic, crushed
1 tablespoon lemon juice
2 tablespoons chipotle sauce
pinch salt, to taste
freshly ground black pepper, to taste
To serve
fresh coriandercilantroX
2 flavoured wraps, such as spinach
1 cup celery sticks
6 spring onions, trimmed, cut into sticks
1 cup carrot sticks
2 cups cherry tomatoes

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Instructions

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1 Place the hummus ingredients in a blender. Whizz until hummus is mixed but still has some texture. Add a little water if it’s too stiff; season to taste. Chill before serving.

2 Serve topped with fresh coriander alongside wraps, vege sticks and tomatoes.

Variations

Make it gluten free: Use gluten-free wraps and check tahini and chipotle sauce are gluten free.

HFG tip

This dip keeps well in the fridge for two days.
Re-taste dip just before serving as flavours can alter while chilling.

Nutrition Info (per serve)

Calories 216 cal

Kilojoules 900 kJ

Protein 7 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 10 g

Dietary fibre 7 g

Sodium 550 mg

Calcium 70 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.