Roasted red pepper hummus
This work great in sandwiches and also makes a nice standalone dip.
10 people
25 minutes
5 minutes
Ingredients
- 800 g Chickpeas drained and rinsed
- 2 cloves Garlic chopped
- 1 pinch Ground Black Pepper
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 2 - Lemon juice only (90ml)
- 4 tbsp Light Tahini
- 1 - Red Chilli
- 2 large Red Pepper
- 1 tsp Salt
- 7 tbsp Water
Method
- Preheat the oven to 180°C/gas mark 4. Line a baking tray with tin foil.
- Cut the peppers in half and remove and discard the seeds, then cut the peppers into small pieces. Do the same with the chilli. Place them on the lined tray, cut side down. Roast in the oven for 25 minutes.
- Put all the ingredients in a food processor, including the roasted peppers and chilli, and blend until smooth. Taste and adjust the seasoning if you think it needs more salt or pepper.
