Roast Pepper Hummus
Feb 04, 2025Hummus is a great staple for nutritious snacking and it can really liven up sandwiches, crackers or even a slice of toast. This hummus is full of flavour because of the roasted peppers. It can be tricky to remove the skins from peppers after roasting them but I have a handy trick. Allow them to cool a little, put them in a plastic bag and then use your hands to rub the peppers through the bag. This hummus keeps in an airtight container in the fridge for up to 10 days.
Makes: a small bowl
Time: 35 mins
Ingredients:
- 4–6 peppers, halved and deseeded
- 2 tbsp olive oil
- 200g tinned chickpeas, rinsed
- 1 garlic clove
- 2 tbsp water
- 1 tbsp tahini paste
- juice of ½ lemon
- salt and pepper, to taste
Method:
- Preheat the oven to 180°C/350°F/gas 4.
- Spread the peppers on a large roasting tin and drizzle over the olive oil. Roast the peppers for 30 minutes. Remove the peppers from the oven and carefully take off the skins.
- Place the peppers in a food processer, along with the remaining ingredients and blitz until you have a smooth hummus.
