AMAZING RECIPES FOR SUMMER : Red Pepper Hummus Dip

Red Pepper Hummus Dip

Chickpeas are high in protein and that makes hummus very popular with vegetarians. On their own chickpeas are bland, so hummus needs something to give it a good kick of flavour. Traditional hummus recipes using lemon juice, garlic and tahini (sesame seed) paste are OK, but still on the bland side, so I came up with the idea of blitzing in a roasted red pepper instead and it works. Hummus can be made up to a day in advance if it is covered and stored in the fridge.

Ingredients: 1 red pepper 1 x 220g can of chickpeas 1 garlic clove 2 tbsp Greek yogurt 1 tsp olive oil 1 tsp cayenne pepper

Method: Preheat the oven to 200˚C/Gas Mark 7 and roast the red pepper until the skin gets black and charred. This takes about 30 minutes. When the pepper is blackened, place it in a small plastic sandwich bag until cool and then peel off the skin and deseed. Drain and rinse the chickpeas using a sieve. Peel and crush the garlic. Use a food processor to blitz together the chickpeas, garlic, Greek yoghurt, olive oil, roasted red pepper and cayenne pepper. If it is too thick, add a little more Greek yoghurt. Serve in a bowl with pitta chips for dipping

Tip: If you are not a fan of red peppers then try my Caramelised Red Onion Hummus instead, which my daughter Ellie rates as ‘savage’. Soften two thinly sliced red onions in 1 tablespoon of olive oil for 10 minutes on a low heat. Add 2 tablespoons of dark muscovado sugar and 2 tablespoons of balsamic vinegar and cook for 5 minutes on a medium heat. Blitz with drained and rinsed chickpeas, a garlic clove, 3 tablespoons of Greek yoghurt and 1 teaspoon of olive oil.

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