Hummus is a delicious plant-based dip that first emerged from the middle east. It has gained popularity in the west and certainly in the UK. I first came across it in London 8 years ago and now eat lots of it. I can never get bored of hummus as I flavour it differently each time I make it but I thought I’d share one of my favourite recipes with you!
This flavour can also easily be added to a shop bought tub but if you have a little more time on your hands, I would recommend you make your own 🙂
Spicy Roasted Red Pepper Hummus (Vegan)Print This
- 1 can (240g drained or 1½ cups) of chickpeas
- 1 lemon
- 2 tablespoons of tahini
- Flavour: (Can also be mixed into shop bought hummus)
- 2 long sweet peppers
- 2 cloves of garlic
- Fresh chilli (depending on your level of spice
- Bunch of coriander
- Salt and pepper to taste
- De-seed, de-stalk and slice your peppers in half or quarters.
- Next: roast the pepper and garlic in a hot oven… To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°F/220°C should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. Note: I find it easier to roast this ahead of time – get on with something else – and then set them out to cool for a little while before adding to the rest of the ingredients.
- It’s best to wait until the garlic cools down a little before you pop it out of it’s skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
- Rinse and drain chickpeas.
- Juice lemon and discard the skin.
- Add all ingredients to a jug/blender/food processor and blend until you reached your desired consistency.
- Chill in the fridge before serving.