Roasted Red Pepper Hummus
I make a lot of hummus – there’s no reason not to: it’s full of good fats, fibre and some protein, it’s delicious, can be enjoyed with tons of different snacks and is SO easy to make. So I’m always looking for ways to “spice it up” with new flavour variations.
Roasted red pepper hummus is nothing new, you’ve probably seen it on the supermarket shelves all the time. Charring red peppers and adding them into the mix gives the hummus a deep smoky flavour, and also adds a nice sweetness to it, and of course all the vitamin C and other nutrients found in red peppers.
I like to roast the peppers until they’re pretty much blackened, for extra smoky richness. I then add smoked paprika to enhance the flavour further, and sometimes I also like to add a pinch of chilli too, for a little extra kick.
It’s got such a lovely vibrant reddish orange colour and tastes great with all kinds of different foods. Your dipping hand will be itching.
YOU WILL NEED:
A food processor or high-powered blender – I use a Nutribullet.
- 2-3 large red bell peppers
- 1 can chickpeas, drained
- juice from 1 lemon
- 2 heaped Tbsps tahini
- 5 Tbsps extra virgin olive oil
- 2-3 garlic cloves
- 1 tsp cumin
- 2 tsps smoked paprika
- optional: 1/2 tsp of chili powder or chili flakes
- Sea salt
- Set your oven to the grill setting and turn the heat up to 200°C.
- Lay red peppers onto a baking tray. Drizzle a little bit of olive oil over them and season well with sea salt.
- Place under the hot grill and cook until charred – the peppers should be turning black (approx. 10 minutes). Set aside to cool.
- In a food processor or high-powered blender, add the drained chickpeas and the roasted peppers. Continue to add the remaining ingredients, apart from the olive oil.
- If using a food processor, begin mixing and gradually pour in the olive oil, until you have the desired smooth, creamy texture. It should be thick and adequate for dipping. If using a blender, add about 3-4 Tbsps to start off, and then judge whether you require more (remember the peppers will probably release a lot of water too). There’s no right or wrong here really.
- Transfer the hummus to a jar or small container. Enjoy as a dip or healthy snack and keep in the fridge.
HOW TO ENJOY:
- with pita bread
- as a dip for tortilla chips
- with roasted veggies
- smother some over chicken
- straight from the jar
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