Roasted Red Pepper & Chia Seed Hummus & CruditésHummus is a great addition to a lunchbox, especially when you need to beat the 3 o’clock slump. Chickpeas are rich in protein, which helps to keep you feeling fuller for longer. The addition of the chia to the hummus will help to thicken the hummus, but they also give an additional nutritional boost as they are packed full of omega 3, fibre, antioxidants and minerals. The roasted red pepper, along with the sprinkling of a little sugar, adds a sweetness, which perfectly balances the bitter lemon. Some crudités made from carrots, radishes, red pepper, tomatoes or kale, transported in a little zip-lock bag, works very nicely as a healthy accompaniment to the hummus.
1 red pepper
1 tsp olive oil
1 can of chickpeas, drained and rinsed
1tbsp chia seeds
2 cloves garlic, crushed
Juice of 1 lemon
2tbsp toasted sesame oil
1 tsp sugar
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp salt
Twist of black pepper
Carrot, radishes, red pepper, tomatoes, kale, washed, peeled and cut into ready-to-eat slices.
- First roast the pepper. Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Cut the pepper in half, remove the seeds and place cut side down on a baking tray. Rub each side with a drop of olive oil. Place in the oven for about 30 minutes, until the skin is wrinkled and slightly charred. Let the pepper cool slightly, then pop into a bowl and cover tightly with cling film. This will help the skin to lift. After 2 minutes, take from the bowl and careful peel away the skin and discard it. The pepper can be used straightaway, or pop it into the fridge for use later.
- Place all the ingredients for the hummus into a mini chopper or a food processor. Blitz until smooth.
- To serve, place in a bowl or a transportable container and sprinkle over a few more chia seeds. Serve alongside some crudités and breadsticks.