Description
This vibrant red pepper hummus recipe combines roasted red peppers, haricot beans, and a touch of chili for a flavorful twist on the classic dip. Paired with homemade crispbread snaps made from wholemeal flour, mixed seeds, fresh thyme, and yogurt, this snack is perfect for dipping and sharing. The crispbreads bake to a light, crunchy texture, complementing the smooth, slightly spicy hummus. Ideal for entertaining or a healthy snack, this recipe balances wholesome ingredients with bold flavors.
Ingredients
Scale
For the Red Pepper Hummus
- 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
- Ground black pepper, to taste
For the Crispbread Snaps
- 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 (for brushing)
Instructions
- Make the Crispbread Dough: Preheat the oven to 190°C (170°C fan)/Gas mark 5. In a mixing 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.
- Roll Out the Dough: Sprinkle a work surface with flour and lay down a sheet of baking parchment. Dust a rolling pin with flour, then roll the dough out to about 3mm thickness. Turn and lift the dough frequently, adding more flour as needed to prevent sticking.
- Prepare for Baking: Transfer the rolled dough with the parchment onto a baking tray. Prick the dough all over with a fork to prevent puffing. Lightly brush the surface with ½ teaspoon of extra virgin olive oil.
- Bake the Crispbread Snaps: Bake in the preheated oven for 20-25 minutes until the dough is lightly browned and dry. Allow the crispbread to cool completely on a wire rack; it will continue to crisp as it cools. Once cold, break into chunky pieces and store in an airtight container for up to one week.
- Cook the Red Pepper: Heat 1 teaspoon cold-pressed rapeseed oil in a small saucepan over medium-high heat. Add the sliced red pepper, cover with a lid, and fry for 10 minutes, stirring every few minutes to prevent sticking and adding a splash of water if necessary. The pepper should be softened and lightly browned.
- Add Aromatics: Remove the lid and add the crushed garlic and chili flakes to the pan. Cook for a few seconds more, stirring continuously. Then remove from heat and allow to cool for about 5 minutes.
- Blend the Hummus: Transfer the cooked pepper, garlic, and chili mixture to a food processor. Add the drained haricot beans, 1 tablespoon extra virgin olive oil, 2 tablespoons lemon juice, and plenty of ground black pepper. Blitz until smooth and creamy.
- Serve: Spoon the hummus into a serving bowl or container and let it cool completely before serving. Enjoy with the homemade crispbread snaps and optionally with vegetable sticks for dipping.
Notes
- The crispbreads can be stored for up to one week in an airtight container to maintain their crunch.
- Leftover hummus can be frozen in a freezer-proof container for up to one month. Thaw overnight in the fridge and stir well before serving.
- Adding a splash of water during frying helps prevent the red pepper from sticking and burning.
- Use a mix of seeds in the crispbread for added texture and nutritional benefits.
- For a spicier hummus, increase the amount of chili flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: red pepper hummus, crispbread snaps, homemade hummus, healthy snack, wholemeal crispbread, Mediterranean dip, vegetarian appetizer
