Sides, Starters, Vegan, Vegetarian

Roasted Red Pepper Houmous with Sundried Tomato & Basil Flatbreads

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Roasted Red Pepper Houmous with Sundried Tomato & Basil Flatbreads

Recipe tags


For the houmous

  • 1 sweet pointed red pepper
  • 1x 400g tinned chickpeas
  • 1 heaped tbsp tahini
  • 2 tbsp garlic infused olive oil
  • 1 juice of lemon
  • 5 tbsp cold water
  • 1.5 tsp smoked paprika
  • ½ tsp chilli powder
  • 1 tsp cumin
  • Generous pinch salt

For the flatbreads

  • 150g gluten free self-raising flour
  • ¼ tsp xanthan gum
  • 130g dairy free yoghurt
  • 2-3 fresh basil leaves
  • 3 sundried tomatoes
  • Generous pinch salt

Cooking mode

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  • Step 1

    Preheat the oven to 190oc

  • Step 2

    Slice the pepper lengthways into quarters and deseed

  • Step 3

    Roast the pepper on an oven tray for 20 mins

  • Step 4

    Allow it to cool then peel of as much as the skin as possible

  • Step 5

    Add the pepper, along with the rest of the houmous ingredients to your food processor attachment and select the puree option

  • Step 6

    Allow the houmous to puree until thick and smooth

  • Step 7

    Store in an airtight container in the fridge

  • Step 8

    To make the flatbreads, combine the flour and xanthan gum in a large bowl

  • Step 9

    Mix in the yoghurt until you had a soft dough, then mix in roughly chopped sundried tomatoes and basil leaves

  • Step 10

    If the dough is too sticky to mix with your hands, add a little bit more flour until it easier to handle

  • Step 11

    Sprinkle some flour on a clean flat surface, divide the dough into 2 or 4 depending on required size

  • Step 12

    Using a rolling pin, roll a piece of the dough into a flatbread shape, no more than 5mm thick

  • Step 13

    Head a dry frying pan over a medium/high heat

  • Step 14

    Fry each flatbread for a few minutes on each side until bubbles start to appear, flip over when the underside is starting to brown

  • Step 15

    Serve warm with the red pepper houmous