Eat, Fast And Live Longer. A 5-2 Fast Day Recipe Idea Under 200 Calories. Hummus With Roasted Red Capsicum

Hummus With Roasted Red Capsicum

I’ve always adored hummus. On feast days I love to pile it high on baked pita crisps. More recently, with just a few adjustments to the original recipe, it’s been doing double duty as a simple and delicious  fast day meal. Served as a dip with whatever fresh vegetable crudites I have on hand. Sometimes just a simple platter of  thin wedges of lettuce and green beans, but in the spring and summer months a more substantial wide ranging spread. Think asparagus, cherry tomatoes, celery, cucumber, carrot, radish, fennel, capsicum, zucchini and sugar snap peas.

This fast day hummus is packed full of healthy, appetite suppressing chickpeas and lightened up with the addition of roasted red capsicum in place of some of the olive oil. Out of habit I use tinned chickpeas, but like to roast the capsicums myself. I simply place them whole into a hot oven until the skin begins to shrivel and blacken, about 20 – 30 minutes, then pop them into a plastic bag to sweat  for 10 minutes before peeling and deseeding. Of course you can always use char grilled capsicum from the deli  instead. My fast day version comes in at a relatively low energy count of 118 calories per quarter cup serve. Teamed with a cup of fresh vegetable crudites it makes a very satisfying meal. Add anywhere between 25 and 60 calories per cup serve depending on the mix of vegetables used.

Hummus With Roasted Red Capsicum 
Makes about 2 cups (118 calories per 1/4 cup serve or 28 calories per tablespoon)

1 x 400g tin chickpeas, drained weight 240g (394 calories)
1 red capsicum, roasted, peeled, seeded and sliced into chunks (38 calories)
3 tablespoons extra virgin olive oil (360 calories)
1 lemon, juiced and zest finely grated (12 calories)
1 tablespoon tahini (90 calories)
1 large garlic clove, peeled and bruised (4 calories)
1/4 teaspoon sweet paprika (2 calories)
sea salt and freshly ground pepper

PLACE chickpeas, capsicum, garlic, tahini, paprika, olive oil, lemon zest and juice into a blender or small food processor.
BLEND until smooth. If the hummus is too thick, add a little water to thin it out to desired consistency. Season to taste with sea salt and freshly ground pepper.
TRANSFER to a bowl and chill until ready to serve. Sprinkle with a little more sweet paprika.

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2 Responses to Eat, Fast And Live Longer. A 5-2 Fast Day Recipe Idea Under 200 Calories. Hummus With Roasted Red Capsicum

  1. Anita Fox says:

    I am having trouble printing your recipes off. I get some machine language and yet there is English on some of pages. Thanks Anita Fox

    • Hi Anita
      I’ve just had a look and successfully printed off some recipes using the print tab on each post. I always make sure I am accessing the post through its dedicated page rather than scrolling through the home page. It’s easiest to do this by clicking through to the post using it’s title link. Hope this helps.

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