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Red pepper dip with crudites
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½ tsp cumin seeds
2 roasted red peppers from a jar (150g), drained and blotted dry with kitchen paper
400g can chickpeas, rinsed and drained
½ lemon, juice
2 tbsp Alpro Plain No Sugars yogurt alternative
1 small garlic clove, chopped
1 tbsp extra virgin olive oil
flat leaf parsley, to serve
3 wholemeal pitta breads, toasted and cut into strips
vegetable crudités such as chicory, carrot, cucumber, celery and radishes
75g Kalamata olives
1. Toast the cumin seeds in a dry frying pan for 1-2 minutes, until fragrant; grind using a pestle and mortar. In a blender, whizz the peppers, chickpeas, lemon juice, yogurt alternative, garlic, most of the cumin and 2 tsp oil to a paste. Season with black pepper.
2. Drizzle over the remaining oil and sprinkle with the rest of the cumin seeds and the parsley. Serve with the pitta strips, crudités and olives.
This recipe appeared in Waitrose & Partners Health, 'Fill up on Flavour' supplement, New Year 2020 issue
Typical values per serving:
This recipe was first published in Thu Jan 02 16:42:05 GMT 2020.