Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.


020 3151 7570



123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


ABEILLE | Cellular Blankets | The Perfect Layer

Roasted red pepper houmous


Roasted red pepper houmous I popped out to the grocery shop yesterday and they had a whole box of gorgeous red peppers for £5!! Me and mum went halves and I was excited to get home and google some recipes. 20130912-143107.jpg I came across this great one for 'Red Pepper Houmous' and as an added bonus for me, one of the ingredients was Pomegranate molasses-I knew I bought it for a reason! 20130912-143047.jpg So here it is-and it must be incredibly healthy because there is no tahini and a very small amount of oil.

Ingredients... 3 large red peppers, seeds removed and halved 1 red chilli, seeds removed and halved 1 tsp olive oil 1 small onion finely chopped 1/2 tsp ground coriander 1 tsp ground cumin 1 x 400g can chickpeas, drained and rinsed 1/2 garlic clove, crushed 1/2 unwaxed lemon, juice and zest finely grated 1 tbsp pomegranate molasses 1/2 tsp sea salt Fresh ground pepper to taste 20130912-143026.jpg Method... Preheat the grill to hottest setting and line a grill pan or baking tray with foil. Cut the peppers and chilli in half lengthways and place them cut side down on the lined tray. Grill the peppers for 10-15 minutes or until the skin is black all over. Transfer the peppers to a bowl and cover with cling film. The steam will help finish. Cooking the peppers and loosen their skins. Leave to cool for 10 minutes. Meanwhile heat the olive oil in a small frying pan, add the chopped onion and fry for 5 minutes until soft. Stir in the ground coriander and cumin an leave to cool for 5 minutes. When the peppers are cool enough to handle, peel off their skins. There may be some flecks of burnt pepper skin left on but resist temptation to rinse the peppers. This all adds to the flavour. Scoop the spiced onion mixture into the bowl of a food processor with pepper flesh and any juices from the bottom of the bowl. 20130912-143053.jpg Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses. Blend until mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add in a couple of spoons of water to thin for a lighter consistency. Add the salt and pepper to taste. Spoon into a dish and serve with crudités or hot flat bread. Store in fridge and eat within three days. 20130912-143100.jpg I used a clip top preserving jar to store my houmous, it looks great and you can just whip it out of the fridge for meal/snack time.

Enjoy, Daisy x