Introduction

This red pepper hummus with crispbread snaps is a vibrant, flavorful twist on a classic dip. Creamy haricot beans combined with roasted red pepper and a touch of chili create a deliciously smooth spread, perfectly paired with homemade crunchy crispbreads. It’s an ideal snack or appetizer for any occasion.

The image shows a white bowl filled with creamy orange hummus with visible bits of red pepper, placed on a white marbled surface. In front of the bowl are several long, thin carrot sticks and celery sticks arranged side by side, showing bright orange and light green colors. To the right, pieces of rough, textured crispbread lie stacked and spread out on a wooden board. A single piece of crispbread in the front has a dollop of hummus on it. A woman’s hand holds a small wooden spoon with some hummus, resting on the board near the crispbread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp cold-pressed rapeseed oil

1 red pepper, deseeded and sliced into thin strips

1 garlic clove, crushed

¼ tsp chilli flakes

400g can haricot beans, drained and rinsed

1 tbsp extra virgin olive oil

2 tbsp lemon juice

50g wholemeal flour, plus extra for dusting

¼ tsp baking powder

1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)

1 tbsp finely chopped fresh thyme leaves

50g full-fat natural bio yogurt

½ tsp extra virgin olive oil

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. In a bowl, combine the wholemeal flour, baking powder, mixed seeds, and fresh thyme. Add the yogurt and mix with your hands until a soft dough forms.

Step 2: Place a sheet of baking parchment on your work surface and dust with a little flour. Flour a rolling pin and roll out the dough to about 3mm thickness, turning and lifting the dough frequently and adding more flour if it sticks.

Step 3: Transfer the dough on the parchment to a baking tray. Prick the surface all over with a fork, brush lightly with ½ tsp extra virgin olive oil, and bake for 20–25 minutes until the crispbread is lightly browned and dry. Let it cool completely, then break into pieces.

Step 4: While the crispbread bakes, heat the rapeseed oil in a small saucepan over medium-high heat. Add the red pepper strips, cover with a lid, and cook for about 10 minutes until softened and lightly browned, stirring occasionally. Add a splash of water if the pepper starts to stick.

Step 5: Stir in the crushed garlic and chilli flakes, cooking for a few seconds more. Remove from heat and allow to cool for 5 minutes.

Step 6: Combine the cooked pepper mixture, haricot beans, extra virgin olive oil, lemon juice, and plenty of ground black pepper in a food processor. Blitz until smooth.

Step 7: Transfer the hummus to a bowl or lidded containers and let it cool completely. Serve chilled alongside the crispbread snaps and optional vegetable sticks for dipping.

Tips & Variations

Use different seeds or herbs in the crispbread to vary the flavor—try rosemary or cumin seeds for a twist.

For a smoky flavor, roast the red pepper under a grill before slicing.

Add a pinch of smoked paprika or cumin to the hummus for extra depth.

If you prefer a smoother texture, peel the skins off the haricot beans before blending.

FAQs

Can I use a different type of bean?

Yes, you can substitute haricot beans with cannellini or butter beans for a similar creamy texture and mild flavor.

How long does the hummus keep in the fridge?

Refrigerated hummus will keep well for 3 to 4 days in an airtight container. Always check for any off smells or mold before consuming.

Dinner

Red Pepper Hummus with Crispbread Snaps Recipe