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
- 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
- Preheat the oven to 180Halve peppers and remove seeds. Cut into small chunks and toss with a little olive oil in a large bowlPlace on a lined baking sheetRoast 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 peppersAdd the tahini, garlic, cumin and lemon juice, salt and pepperBlend for around 20 secs, then scrape down the sides and blend againAdd a little warm water until you have a thick smooth dipTaste and add more lemon juice or seasoning as desired
- Spoon into a bowl and sprinkle some chilli flakes as a garnishServe with fresh vegetable crudités such as carrot or celery sticks, cucumber batons or radishes
- 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
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.
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