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?

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.

Enjoy 🙂