I love hummus (obvs) but in all the years on the planet and the fact I’m originally Greek Cypriot, I’ve yet to make or taste roasted red pepper hummus. I know. Shock, horror.
All that changed on the weekend when I gave it a whirl-and loved the results. So much so, I’m going to be making this regularly. I hope you love it as much as the whole family does!
- 3 large red peppers, de-seeded and chopped
- 3 tsp mild olive oil
- 1 red and 1 white onion, chopped
- handful chopped coriander
- 1 tsp ground cumin
- 1 x 400g can chickpeas, drained and rinsed
- 2 garlic clove, sliced
- ½ unwaxed lemon, juice and zest finely grate
- sea salt and freshly ground black pepper, to taste
Preheat the grill. Chop the peppers and place on tray. Drizzle with olive oil. Grill for 15 minutes until the skins are black. Leave the cool.
When cold enough peel the skins. Fry the onions.
Add the coriander and cumin. In a mixer (I use Magimix gifted to us) add onion, the flesh, chickpeas, garlic, lemon and salt and pepper. Blend until it’s smooth and add a little water if you feel the mixture is too thick.
Drizzle with a little olive oil to finish.
The recipe for the rice bread I dipped into this on the blog too.
Let me know if you make it won’t you?!