Red pepper hummus with crispbread snaps recipe | Good Food

Ingredients

• 1 tsp cold-pressed rapeseed oil
• 1 red pepper deseeded and sliced into thin strips
• 1 garlic clove crushed
• 1/4 tsp chilli flakes
• 400g can haricot beans drained and rinsed
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• assorted vegetable sticks, for dipping (optional – we used celery and purple carrots)
• 50g wholemeal flour plus extra for dusting
• 1/4 tsp baking powder
• 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
• 1 tbsp finely chopped fresh thyme leaves
• 50g full-fat natural bio yogurt
• 1/2 tsp extra virgin olive oil