Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can Chickpeas (rinsed and drained); 2 large Romano Peppers (or red bell peppers); 2 tbsp Tahini; 1 clove Garlic (crushed); 1 tsp Ground Cumin; Juice 1/2 lemon (or more to taste); 1/2 tsp Sea Salt; 1/2 tsp Black Pepper; 2-3 tbsp Warm water (for desired consistency); 1/2 tsp Chilli Flakes (to garnish)

This easy roasted red pepper hummus variation combines deliciously sweet Romano red peppers with traditional chickpeas, tahini and lemon juice for a vibrant alternative. Packed with flavour, try it as a side accompaniment or as a super healthy dip or snack with fresh vegetable crudités.

Roasted Red Pepper Hummus

May Simpkin

This easy hummus variation combines deliciously sweet Romano red peppers with traditional chickpeas, tahini and lemon juice for a vibrant alternative. Packed with flavour, try it as a side accompaniment or as a super healthy dip or snack with fresh vegetable crudités.

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

1 can Chickpeas rinsed and drained
2 large Romano Peppers or red bell peppers
2 tbsp Tahini
1 clove Garlic crushed
1 tsp Ground Cumin
Juice 1/2 lemon or more to taste
1/2 tsp Sea Salt
1/2 tsp Black Pepper
2-3 tbsp Warm water for desired consistency
1/2 tsp Chilli Flakes to garnish

Instructions

Preheat the oven to 180
Halve peppers and remove seeds. Cut into small chunks and toss with a little olive oil in a large bowl
Place on a lined baking sheet
Roast in the oven for 20mins to soften taking care not to char the edges
In a food processor, add the chickpeas and scrape in the roasted peppers
Add the tahini, garlic, cumin and lemon juice, salt and pepper
Blend for around 20 secs, then scrape down the sides and blend again
Add a little warm water until you have a thick smooth dip
Taste and add more lemon juice or seasoning as desired
Spoon into a bowl and sprinkle some chilli flakes as a garnish
Serve with fresh vegetable crudités such as carrot or celery sticks, cucumber batons or radishes

Keyword Hummus, Red pepper hummus

TIPS:

Warming the chickpeas before using helps to infuse the flavours. Otherwise use a little warm, rather than cold, water to achieve the desired consistency.
You can use canned or home-cooked from dried chickpeas for this recipe. If using canned, ensure they are well rinsed to remove any phytates in the water, which may cause digestive discomfort
This hummus will keep for around a week in the fridge
Make a double batch and freeze half for a nutritious snack for the family when you’re pressed for time or have guests arriving

For an alternative hummus variation, how about trying this Spicy Cumin and Garlic Hummus

Nutritional Nugget:

Longer and elongated, Romano red peppers are similar to the usual larger rounded bell peppers but tend to be sweeter an more aromatic with less water content. elongated red pepper. With their rich red colour, they are rich in the antioxidant Lycopene as well as vitamins A and C. A great nutrient boost to this traditional Mediterranean dip.