Certain studies have shown that red capsicum and sumac have anti-inflammatory properties, while pumpkin seeds are rich in fibre. These ingredients combined make this hummus a nutritious snack
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 355 |
| Fat | 24.4g |
| Saturates | 3.6g |
| Protein | 12.5g |
| Carbs | 26.7g |
| Sugars | 0.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 250°C, gas mark 6.
Place the red capsicums on a baking sheet, drizzle with 1 tablespoon of oil. Roast in the oven until the skin is charred and blistered, approx. 10 minutes. Remove from the oven and allow to cool. Peel and remove the seeds.
Peel the garlic. Juice the lemon. Drain and rinse the chickpeas.
To make the toasted seed mix, place a pan over a medium heat. Add 20g of each sunflower, pumpkin and sesame seeds and toast for 3-4 minutes, until they are golden and fragrant. Remove from the heat and set aside.
In a food processor, place 1 roasted red capsicum, chickpeas, 50g pumpkin seeds, remaining olive oil, sumac, garlic, lemon juice and a pinch of salt. Blend until smooth. Add some ice water, if needed.
Transfer the hummus to a serving bowl and top with the remaining roasted red capsicum. Sprinkle over the toasted mixed seeds and serve with crudités or flatbreads of choice.
