Houmous
1 red pepper,
deseeded and sliced
Fry Light
400g can chickpeas, drained and rinsed
20-50ml water
2 cloves garlic, crushed
1 tbsp lemon juice
Salt to taste
Place the sliced red pepper on a baking tray sprayed with Fry Light and roast until softened.
Once the pepper is cooked and cooled, place all the ingredients in a food processor and blend, adding more water if necessary to create a smooth paste.
Add salt to taste and serve with chopped up carrot batons or any of your favourite Free vegetable sticks!
Fry Light
400g can chickpeas, drained and rinsed
20-50ml water
2 cloves garlic, crushed
1 tbsp lemon juice
Salt to taste
Place the sliced red pepper on a baking tray sprayed with Fry Light and roast until softened.
Once the pepper is cooked and cooled, place all the ingredients in a food processor and blend, adding more water if necessary to create a smooth paste.
Add salt to taste and serve with chopped up carrot batons or any of your favourite Free vegetable sticks!
Houmous
No Count
recipe
From the WW
boards
Chuck a tin of drained chickpeas into processor with half an onion, 1 garlic clove, half a lemon juiced, salt, pepper, 200g carton of garlic and herb elf and whizz until smoothish
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