Roasted Red Pepper Hummus
Hummus is one of those dishes that is so easy to make yourself – just throw all the ingredients into a food processor and blitz.
To give traditional hummus a bit of a twist I’ve added some roasted red pepper and some spices. The cayenne adds just a little bit of heat and the smoked paprika pairs really well with the roasted peppers. This is great as a snack with carrot or celery sticks or these spicy cashew crackers.
- 1 large red pepper
- 1 x 400g tin of chickpeas, drained and rinsed
- 2 cloves of garlic, peeled and minced
- 2 tbsp tahini
- 2 tbsp (approx) olive oil
- 1 tsp dried basil
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- Black pepper to taste
- Cut your red pepper in half, remove the core and seeds and place skin side up on a baking sheet.
- Roast in a hot oven for approximately 30 minute or until the skins have started to turn black.
- Place the pepper in a bowl, cover with clingfilm and allow to cool.
- Once the pepper has cooled, remove the skin and roughly chop.
- Place all the ingredients and half the olive oil in the bowl of a food processor and mix well. Scrape down the sides of the bowl as necessary and mix again.
- If your hummus is a bit thick add a little more olive oil and mix again. Continue to add the oil a little at a time until you get the consistency you want.
- Store in the fridge in an airtight container for up to 7 days.
- For a super smooth tahini remove the chickpea skins. It's a bit of a tedious job but the skins come of easily and you'll have a lovely, silky smooth dip.