Makes about 450-500g of houmous
INGREDIENTS:
2 red pointed peppers
1 400g tin chickpeas
2 tbsp tahini
3 tbsp olive oil
2 tbsp water
Juice of 1 lemon
1 heaped tsp hot smoked paprika
1 tsp cumin
½ tsp hot chilli flakes (optional)
Pinch of salt
METHOD:
- Preheat the oven to 1800c
- Cut the peppers in half and deseed then place on a lined baking tray skin-side up
- Roast in the oven for 15-20mins until the skins start to blacken around the edges
- Leave to cool (you can peel off the skins when cooled but I like to keep them on for added texture
- Drain the chickpeas and place in a food processor with the rest of the ingredients
- Process until smooth the store in the fridge
Garlic-Free Roasted Red Pepper and Paprika Houmous! Before discovering the low-fodmap diet I was obsessed with houmous and I thought that without garlic it wouldn’t be the same. This recipe has so much flavour you won’t miss the garlic at all! Chickpeas are a problem for some people avoiding high fodmap foods but a lot of people, like myself, are able to tolerate them if not eaten regularly and in small quantities especially when blended like this.