ROASTED RED PEPPER HUMMUS RECIPE - BBC FOOD
There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt.
Provided by BBC Food
Prep Time 1 hours
Cook Time 1 hours
Yield Serves 6 - 8
Number Of Ingredients 12
Steps:
- Preheat the grill to its hottest setting and line a grill pan or baking tray with foil.
- Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray.
- Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.
- Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes.
- When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour.
- Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste.
- Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.
Nutrition Facts : Calories 67kcal, CarbohydrateContent 9g, FatContent 1.5g, FiberContent 3g, ProteinContent 3g, SaturatedFatContent 0.2g, SugarContent 4g
ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNY…
One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!
Provided by Gina
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
- Preheat oven to 375°F.
- Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
- In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
- Use a spoon to toss so nothing sticks or burns.
- Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.
- Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 325 kcal, CarbohydrateContent 33 g, ProteinContent 22.5 g, FatContent 11.5 g, SodiumContent 587 mg, FiberContent 4 g, SugarContent 2 g
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