Roasted Red Pepper Hummus with Flatbread
Ingredients
- 2 roasted red peppers (jarred or homemade)
- 1 × 400g tin chickpeas, drained
- 2 tbsp extra virgin olive oil
- Juice ½ lemon
- 1 tbsp tahini
- ½ tsp ground cumin
- Sea salt and black pepper
- 2 wholemeal flatbreads (gluten-free flatbread or crackers if you're following the gluten-free plan)
- 2 tbsp toasted mixed seeds
Method
- Blitz the peppers, chickpeas, olive oil, lemon, tahini and cumin until smooth, adding water if needed.
- Season to taste and spread onto a plate.
- Finish with seeds and a drizzle of olive oil.
- Serve with warm flatbread or raw vegetables
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