Pepper hummus pitta

(1) 5 Sterne von 5


  •     Serves 1 
  •     Prep time: 10 mins 
  •     Cook time: 10 mins 
  •     Per portion: 375 kcals, 9g fat, 1g sats, 1g salt 
  • 2   red peppers, halved and deseeded  
  • 400 g   can chickpeas, drained and rinsed  
  • 1   garlic clove, crushed  
  • 2   tbsp extra-virgin olive oil  
  •     Juice from half a lemon 
  •     Handful coriander, chopped 
  •     Wholemeal pitta 
  •     Handful of watercress 


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ganz einfach
Preheat the oven to 220C/gas 7. Rub the peppers with a little oil, then place, skin side up, in a roasting tin and roast for 10 mins. Remove from the oven and allow to cool. When cool enough to handle, remove the skins and roughly chop the flesh
Place the peppers in a food processor with the chickpeas, garlic, olive oil, lemon juice and coriander. Blitz to make a rough a paste and then transfer into a bowl and season with a pinch of salt and plenty of black pepper
Serve in a toasted wholemeal pitta with a handful of watercress leaves
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Foto: Keller, Lilli

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