Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Red pepper hummus
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Easy
- Serves 2
Skip to ingredients
- 410g can chickpeas
- 1 large garlic clove
- 2 roasted red peppersfrom a jar
- 1 tbsp lemon juice
- 2 tbsp olive oilplus a bit extra for drizzling
- ½ tsp chilli powder
- Italian breadstickscelery sticks and radishes with the leaves on, to serve
Nutrition: per serving for two
- kcal407
- fat29g
- saturates3g
- carbs27g
- sugars0g
- fibre7g
- protein11g
- salt2.23g
Method
step 1
Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
step 2
Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
step 3
Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.
