Red pepper hummus

By Drum Digital
14 April 2015

This hummus has a roast flavour from the peppers and is enjoyable to share around the table.

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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