Lately I’ve been rather low on money meaning that I haven’t been able to eat out as much as I usually do. This said, it’s been a great opportunity to get back into homemade food! I love cooking and baking so I’m going to start doing a collection of blog posts I will call ‘Cooking Sessions with Ali’ or ‘Baking Sessions with Ali’. My previous post was discussing my recipe for Pad Thai, which I learnt while in Bangkok last year. I got a lot of lovely messages from people saying that they had followed my recipe and loved it, or that they couldn’t wait to try it! I’m very happy with this so I thought I’d share a new recipe that I recently tried – red pepper hummus.
I’ve been making hummus for a few years but I recently decided to upgrade it with some roasted red pepper! It worked incredibly well, so here is the recipe!
Ingredients
- 1 can chick peas (drained)
- 3 tbsp lemon juice (fresh or bottled)
- 1.5 tbsp tahini
- 1 garlic clove (crushed)
- 1-2 tbsp olive oil
- 1 tsp salt
- 1 red pepper
Method
- Preheat oven to 200 degrees
- Cut red pepper in half, put onto baking sheet on baking tray with the skin facing up
- Roast for 30 minutes (until skin is slightly shrivelled and potentially beginning to brown)
- Leave to cool then remove skin
- Add everything except the pepper to a bowl. Blend with hand blender or food processor until smooth
- Cut up the roasted pepper into smaller pieces and add to hummus. Blend until smooth
- Serve!
I normally serve my hummus with pitta bread, pepper and carrot. Sometimes I grill some halloumi and have that too (which I would highly recommend!).
So there you have it! Let me know if you decide to try it out (you won’t regret it!).
