Red Pepper Hummus
Creamy red pepper hummus. Perfect topped with extra virgin olive oil and smoked paprika. Serve with pitta.
Servings: 2 people
- 1 can chickpeas drained
- 3 tbsp lemon juice
- 1.5 tbsp tahini
- 1 clove garlic crushed or finely chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 red bell pepper
Preheat oven to 200C.
Cut the red pepper in half. Place on a baking tray with the skin facing up. Roast for 30 minutes until the skin is slightly shrivelled and beginning to brown.
Leave to cool and remove skin.
To a large bowl, add all ingredients except pepper. To make your hummus extra creamy, add 1 tbsp liquid from the can of chickpeas before draining.
Blend with a hand blender or a food processor.
Cut up the cooled roasted pepper and add to hummus. Blend until smooth.