Red pepper hummus

By admin
09 April 2013

Roasted red peppers take the conventional hummus in a sizzling bold new direction

Serves 6

Preparation time: 10 min

Cooking time: 15 min

3 red peppers, halved

1 red chilli, halved

5 ml (1 t) oil

1 onion, finely chopped

2 ml (½ t) ground coriander

5 ml (1 t) ground cumin

1 can (410 g) chickpeas

1 garlic clove, minced

zest and juice of 1 lemon

salt and freshly ground black pepper

1 Preheat the oven grill on high. Put the peppers and chilli on a baking tray, cut side down, and rub with the oil. Grill for 15 minutes or until the skins are black all over. Transfer to a bowl, cover with clingfilm and set aside for 5 minutes for the skins to loosen.

2 When the peppers are cool enough to handle, peel off the skins – don’t wash.

3 In a food processor combine the grilled peppers, onion, spices, chickpeas, garlic, lemon juice and zest and blitz until the mixture is smooth. Add a few spoons of water if the consistency is too thick. Season with salt and pepper.

4 Serve with chicken and pitta bread.

- Hope Malau

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