Red Pepper Hummus
Roasted red pepper hummus is the perfect snack or side dish. Dip in some warm pitta bread, or some raw carrot and cucumber sticks.
Servings: 6 - 8
Calories: 343kcal
Ingredients
- 1 x 400g can chickpeas washed and rinsed
- 2 sweet red peppers roasted
- Juice of 2 lemons
- 2 garlic cloves
- 150 g tahini paste
- 3 tbsp olive oil
- Salt and paprika to taste
Instructions
- Slice the red peppers into quarters and remove the seeds. Place them on a baking tray. Drizzle a little olive oil over them and roast for about 30 minutes in a preheated oven (220C/200C fan/gas 7).
- Add all the ingredients to a food processor apart from the peppers. Pulse until smooth.
- Add the roasted peppers and pulse again until they are finely chopped and smooth.
- Transfer the hummus to a bowl and leave it to chill, you can serve it immediately or cover it in cling film and refrigerate to serve later.
- Optionally sprinkle with salt and paprika to taste.
Notes
Red pepper hummus will last 2 to 3 days in an airtight container in the fridge.
Nutrition
Serving: 1 | Calories: 343kcal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 296mg | Fiber: 7g | Sugar: 10g
