Roasted Red Pepper Hommus
Ingredients
- 10 red peppers (alternatively use 150g store-bought roasted pepper, roughly chop)
- 2 garlic cloves
- 400g chickpeas from the tin (or soak dried chickpeas overnight in water and boil them in water the next day with bicarb until tender), drained but reserve liquid
- ½ cup tahini
- 1 lemon, juice
- 1 tsp cumin
- 2 tsp smoked paprika
- Tom berries or cherry tomatoes
- Sea salt to taste
- Crackers or crudites, to serve
Serves: 4
Preparation: 30 Minutes
Method
1. Preheat oven to 200C, cut the red peppers in half and remove the seeds, stem and membrane. Place them cut side down, add the garlic clove, olive oil and sea salt on a lined baking tray. Cook for 15 mins or until the skins have blackened.
2. Once cooked, place in a bowl with clingfilm and allow to steam further. (This will help with peeling the skins). Once cool enough to touch, remove the skins and add them to a blender along with the remaining ingredients.
3. Blend on high until smooth and consistent.
4. Serve with olive oil and tomatoes, and a side of wholegrain crackers or crudites.
Tip
This will keep for up to 1 week in the fridge or freeze for up to 3 months.
