Wednesday, 11 September 2013


2 whole roasted red peppers
or 2 whole jarred roasted peppers
1 x 400g tin chickpeas
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp ground cumin
1/4 tsp cayenne chilli pepper *optional
1 tbsp tahini paste
juice of 1/2 lemon
pinch of salt

Preheat oven to 220C.

Place whole peppers on a baking tray and roast in the oven for 30-40 minutes, turning twice during roasting.
When cooked, the skin should be completely charred and wrinkly. If still not charred enough, leave a little longer as it will make it a lot easier to remove the skins later on.

Remove from the oven and place immediately into a bowl covered tightly with cling film or a sealed Ziploc bag. Leave for approximately 30 minutes until the peppers are cool enough to handle.

Carefully remove the stems, seeds and skin from the peppers and discard. If you are not going to use the peppers straight away, place in a container covered with oil and you can refrigerate them for up to two weeks.


Drain the tin of chickpeas and rinse well under cold water. 

In the bowl of a food processor, combine half the chickpeas, olive oil, crushed garlic, cumin, cayenne chilli pepper *, tahini, lemon juice and salt. Pulse for 1 minute. Scrape sides and bottom of bowl then turn on and pulse again for 30 seconds. Add remaining chickpeas and process for 1- 2 minutes until thick and quite smooth.

Add roasted peppers to the hummus and continue to process for 1 to 2 minutes until smooth.
If the hummus is too thick or still has bits of chickpea, with the food processor turned on, slowly add a little olive oil or water until the consistency is perfect.

Store hummus in an airtight container and refrigerate up to one week.

No comments:

Post a Comment