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Roasted capsicum hummus

Author: Sarah Swain - Food writer, stylist and recipe creator

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 216cal

Kilojoules 900kJ

Protein 7g

Total fat 9g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 10g

Dietary fibre 7g

Sodium 550mg

Calcium 70mg

Iron 2mg

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.

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