Red Pepper Butterbean Houmous

Houmous is quick.

Houmous is easy.

BUT you must get your ratios right!

Ingredients:

1 x 400g tin Butterbeans

1 Clove of Garlic

1 Lemon

4 Tbsp of Olive Oil

2 Heaped Tbsp of Tahini

1 Red Pepper

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

Additional Pesto Salsa topping:

1 x Tomato, 1/4 onion, 2 tbsp chick peas, olive oil, 1 x tbsp Pesto

Method:

1. Firstly, chop your pepper into pieces and pop in the oven smothered in some olive oil and cook for 10 - 15 minutes. Then pour all the contents of the tin of butterbeans into a pan and 'heat' (not boil) for 5mins.

2. Drain your butterbeans using a sieve, pop them in the blender with the juice of 1 Lemon, 1 garlic clove (crushed), the Olive Oil, Tahini, cumin and Smoked Paprika.

3. Wizz it up, Then add your cooked chopped Pepper, Salt and Pepper and wizz it again until smooth.

4. Voila! Put it in the fridge to chill, it will last up to 4 days refrigerated.

5. For the additional salsa topping, chop the tomato and onion small and pop into a bowl with the chickpeas. Stir in the olive oil, pesto and season with some salt and pepper. Spoon onto the top of the hummus and enjoy! This really does give the dip that extra 'specialness'

Recipe Tip: The key ingredient here is the veg. (Red pepper).

The Houmous looks pretty dry until you add veggies, it then becomes smooth and creamy. Red onion works really well instead of pepper and so does Beetroot.