Roasted red pepper and chick pea hummus recipe

Red pepper hummus - Pikalily food blog

Having recently made our very own focaccia bread, we decided to serve it up with some homemade hummus.  The focaccia bread can last for 3 – 4 days, so this recipe allowed us to make a tasty snack to finish the remainder of the focaccia.  Helen often makes a lemon, garlic and chick pea hummus, but as we had some baby red peppers to use up, we decided to make a roasted red pepper and chick pea hummus.  The roasted red peppers add an earthy sweetness to the hummus, and is extremely easy to make.  For fans of hummus, this is a increasingly popular twist on the classic hummus combination of garlic, lemon and chick peas.  Let’s get started.

Ingredients:

  • 6 – 8 baby red papers (3 large red peppers)
  • 1 can chick peas
  • 1 tsp chilli paste
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp coriander paste
  • 1 tsp garlic paste
  • 1 lemon – juice and zest
  • seasoning

4 – 6 servings

Prep time: 10 minutes

Cooking time: 20 – 25 minutes

1. Prepare the red peppers:

Cut your peppers into half lengthways (quartered if using a large pepper) and deseed them.  Place the peppers skin-side up onto a foil lined baking tray.  Put this tray under a hot grill for 10 – 15 minutes, until the skins have blackened.  Once the peppers are blackened, transfer them to a bowl and cover with cling film.  Allow them to sweat for 10 minutes as this will easy the process of removing the skin.

Blackened red peppers - Pikalily food blog

2. Preparing your onions:

While the peppers are sweating, add the chopped onions to a small frying pan and cook on a medium heat until soft and caramelised.  This should take about 4 – 5 minutes.  Stir in the ground cumin and leave this to cool.

3. Making your red pepper hummus:

The red peppers should now be cool enough to handle, so gently tear off the blackened skins.  Don’t worry if some black skin remains on the pepper as this will just add to the flavour.

Add your red peppers and onions to a bowl and pour in the can of chick peas.  Add to this the chilli, garlic, coriander, lemon juice and lemon zest.  Blend this mixture until it is smooth and season to taste.  Now your hummus is ready to serve.

Red pepper and chick pea hummus - Pikalily food blog

Additional serving suggestions:

  • Consume with grilled pitta bread
  • Use as a dip with crisps and tortilla chips
  • Use in a baked potato
  • Use your hummus as a stuffing or crust for a grilled chicken breast

This is a healthy protein and vitamin packed snack that is quick and easy to make for when you have visitors calling round to your home.  It’s extremely tasty and we look forward to trying out new flavours to create some more tasty and flavoursome hummus dips.

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