Red Pepper & Chilli Hummus
Another favourite of mine! The roasted red pepper sweetens the dip and adds depth to the flavour. To get the full flavour experience always make your dip the day before you want to use it.
1x Tin of Chickpeas
1x Large Red Pepper
2x Red Finger Chillies
1 Tblsp Tahini
2 to 3 Cloves of Garlic
2 to 3 Tblsp Olive Oil
1x Lemon
Salt and fresh ground black pepper to taste
- Pre-heat the oven to 180°C
- De-seed and chop the red pepper into chunks
- Place the pepper, whole chillies and garlic on a baking tray and drizzle with 1 tablespoon of olive oil and some salt and pepper (you can deseed the chillies if you don’t want it too hot and spicy)
- Place the tray in the oven and reduce the heat to 160°C and cook for up to 25 minutes
- While the peppers and chillies are cooking, Rinse the chickpeas in fresh water
- Place the chickpeas in a bowl, pour in 2 tablespoons of olive oil then squeeze in the lemon juice into the bowl and add the tahini
- Blend with a hand blender or blitz in a food processor, you may need to add a small amount of water if it’s too stiff
- Once the Peppers etc. are cooked – leaved to cool – when cooled add to the mixing bowl and blend together
- Add salt and pepper to taste
Serve with fresh bread or toasted pita, crudités or crisps – whatever you like – Store in the fridge, it will last a week or so. Enjoy!
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