Red pepper hummus

By Hope Malau
13 April 2015

Your favourite delicious, healthy snack – with a twist.

Serves 4-6 Preparation: 5 min Cooking: 20 min

  • 4 red peppers
  • 10 ml (2 t) oil
  • 400 g chickpeas, rinsed
  • 30 ml (2 T) lemon juice
  • 6 cloves garlic, crushed
  • 45 ml (3 T) olive oil
  • salt and pepper
  • pitta breads to serve

Preheat the oven to 180 °C.

1. Place the peppers on a baking tray, sprinkle with oil and rub it all over.  Roast for 20 minutes or until the skin is bubbly.

2. Transfer the hot peppers to a bowl and cover with clingfilm for 15 minutes or until the skin peels off easily.

3. In a blender blitz the chickpeas, lemon juice, garlic and peppers until a soft purée. In a small thin stream pour the oil into the chickpeas until all is well blended into the mixture. Season with salt and pepper. Serve with pitta breads.

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