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.
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?
-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.