Spicy Roasted Red Pepper Hummus

Red Pepper Hummus

Another hummus recipe?  So soon after the last one? Yes!  But this is just too good not too share.

I’m slightly delayed in posting a recipe this week as I was hit with the terrible Winter sickness bug that seems to be going around.  And when I say hit, that’s exactly what it felt like.  One minute fine, next minute….well lets just say I am glad I have underfloor heating in my bathroom as I spent many hours there the past few days!  I seem to be over the worst now and raring to get in the kitchen again and practice some recipes.  I could tell that I wasn’t well when even the idea of food made  my stomach turn.

I made this recipe a while ago, initially I made it with cannellini beans which worked well then I tried it with chickpeas and liked that too!  The recipe wasn’t ready for posting as I still needed to make a few adjustments and when I came to make it again I only had chickpeas at hand so it became a hummus rather than a cannellini bean dip but both work.

Hummus dinner

I normally roast my pepper and chilli in the oven but if you’re short on time you could do them under a hot grill or over an open flame, you want the skins charred and blistered so you get a lovely smoky flavour from them.  I don’t bother peeling the skins for this recipe, after all everything is going to be blended so why waste time peeling skins?

Ingredients

-1 400g tin of chickpeas, drained and rinsed

-1 red pepper

-1 red chilli

-juice of 1 lemon

-2 Tbsp rapeseed oil or extra virgin olive oil

-2 small or 1 large garlic cloves, crushed

–1/4 cup tahini

-salt to taste

How To Make

Preheat the oven to 200C/400F or heat the grill to high.  Put the pepper and chilli on a baking sheet and roast or grill until skin is charred and blistered.  Allow to cool then remove seeds from both.

Place all ingredients in a blender and blend until desired consistency.

This hummus stores well in an airtight container in the fridge for 3-4 days.

Ppper hummus

Enjoy 🙂

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