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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