Hot hummus with roasted red pepper and chilli

 

Hummus is one of my favourite savoury things to eat – I tend to judge a restaurant based on how good the hummus is! Hummus is a super high-protein and high-fibre dish which I love to have for weekday lunches or served as an appetiser before a meal. It also works really well as a salad dressing. Kids will absolutely love this recipe provided it’s not too spicy.

There is just the perfect amount of heat in this recipe – the kick from the chilli works beautifully with the zing-y lemon juice and subtle cumin flavour. The mix of all the different flavours is knockout.

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*Tip: to reduce the oil content, you can use vegan/plain yoghurt. Use 2 tablespoons yoghurt, 3 tablespoons olive oil and 1 tablespoon of tahini and leave the remaining ingredients unchanged for a super creamy and low(er!)-fat hummus.

*Tip 2: use a fresh chilli pepper or a fresh jalapeno pepper instead of dried chilli flakes. Simply finely slice 1/2 of the pepper and add into the blender being careful to remove the seeds. Also, be careful not to touch your face/eyes afterwards!

Ingredients

  • 400g tin of chickpeas
  • 1 small red pepper
  • 1-2 teaspoons of chilli flakes depending on your taste
  • 4 tablespoons olive oil
  • 3 tablespoons aquafaba (water from chickpea can; alternatively use plain water)
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 clove of garlic, crushed or finely sliced
  • 1.5 teaspoons cumin
  • 1.5 teaspoons paprika
  • Good pinch of sea salt
  • Sprig of parsley, to serve

Method

  • Preheat your oven to 180 degrees Celsius (170 degress for a fan oven). Slice the red pepper into strips about one inch thick. Sprinkle with some salt, place on a baking tray and bake for 10-15 minutes.

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  • Meanwhile, make your hummus base. Drain your chickpeas and reserve about 3 tablespoons of the water from the tin – this is called aquafaba (bean water).

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  • Blend until smooth – you may need to stop and scrape down inside of the bowl to ensure the blades are reaching all of the ingredients.
  • Once the pepper has been removed from the oven and has cooled, add to your food processor along with your basic hummus and blend until you get a beautiful red colour.

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Serve in a bowl with a sprinkle of paprika on the top and a sprig of parsley.

This is gorgeous eaten with homemade crackers, some sourdough bread or whatever vegetables you wish! Otherwise, just eat with a spoon 🙂

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Enjoy x

 

 

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