Red Pepper Hummus
Our red pepper hummus is an easy twist on a classic. Perfect for entertaining!
Ingredients
- 1 ½ red peppers
- 1 teaspoon paprika
- 14.5 oz can chickpeas
- 3 tablespoon reserved chickpea liquid
- 1 tablespoon tahini
- 2 garlic cloves
- 5 tablespoon olive oil
- 1 ½ tablespoon lemon juice
- salt to taste
Instructions
Red Pepper Preparation
- Turn oven on to 'broil'
- Remove core of pepper and cut into large, flat pieces
- Cover a baking tray with aluminium and lay out peppers.*
- Once oven has come to temperature, place peppers in oven close to the top grill and grill 10-15 minutes, or until skin is black and charred. **
- Once peppers are blacked and nice and charred, use tongs to place peppers in a large bowl, and cover tightly with plastic wrap.
- Leave for 15 minutes to sweat.
- Once peppers have rested, carefully remove the char grilled skin. Discard skin and set aside.
Hummus
- Place peppers, chickpeas, chickpea liquid, paprika, salt, tahini, lemon and garlic in a high-speed blender.
- Blend for 1 - 2 minutes until combined.
- With blender still running, slowly add the olive oil.
- Blend until well combined and smooth.***
- Taste and adjust to taste
- Leave overnight or serve straight away!
Notes
*make sure oven rack is on the highest level to the top heating element
** keep an eye on these, otherwise they will burn and be inedible, I check mine every 5 minutes to make sure they are not over done.
*** if you like it a little chunkier then feel free to keep it that why! Mine was chunky because my blender is a little bit broken and won't blend as well as it used to!
** keep an eye on these, otherwise they will burn and be inedible, I check mine every 5 minutes to make sure they are not over done.
*** if you like it a little chunkier then feel free to keep it that why! Mine was chunky because my blender is a little bit broken and won't blend as well as it used to!