Roasted Red Pepper Hummus (V) (D) (H)
Easy, healthy and delicious. Can be eaten as a dip or spread in a pita bread. Click here for our 'Herb Pita Bread' recipe.
Ingredients
1 1/4 cup dried chickpeas
4 cloves of garlic
2 tablespoons toasted sesame seeds *
1/2 teaspoon sesame oil *
4 tablespoons lemon/lime juice
2 red bell pepper, roasted (method here)
1/3 cup olive oil
paprika
salt
pepper
chopped coriander/parsley
Method
*if you could get your hands on 'tahini' which is sesame seed paste with olive oil, you could substitute the sesame oil and sesame seeds with 2 tbsp of 'tahini' for this recipe.
1 1/4 cup dried chickpeas
4 cloves of garlic
2 tablespoons toasted sesame seeds *
1/2 teaspoon sesame oil *
4 tablespoons lemon/lime juice
2 red bell pepper, roasted (method here)
1/3 cup olive oil
paprika
salt
pepper
chopped coriander/parsley
Method
- Soak the chickpeas in water in a pot overnight or for at least 4 hours
- Place the pot on the stove and cook the chickpeas with the water until they are soft enough to mash with the back of a fork
- Drain the water (reserve some of the water for use later) then leave it to cool slightly.
- You can skip these steps above if you have canned chickpeas. You will need about 2 cups of canned chickpeas ready to use(water drained)
- Pour all the ingredients (except for the paprika, salt and pepper) into a food processor and blitz until fine. If you are not a big fan of raw garlic, try adding one at a time and taste after each addition.
- Season with salt and pepper. If you need to thin the mixture further, add a tablespoon at a time of the reserved water or add more olive oil.
- Serve with a dash of paprika, chopped herbs and a drizzle of olive oil.
*if you could get your hands on 'tahini' which is sesame seed paste with olive oil, you could substitute the sesame oil and sesame seeds with 2 tbsp of 'tahini' for this recipe.
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