Roasted Red Pepper Hummus

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
2 roasted red peppers from a jar or can
1 can 400 g chickpeas, rinsed and drained
2 tablespoon tahini paste
Juice of 1 lemon
1 garlic clove
1/2 teaspoon ground cumin
Pinch sea salt, to taste
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
Coriander leaves to garnish, optional

1. Tip the chickpeas into a colander and rinse.

2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up) and sesame oil and process to a smooth paste.

3. Transfer into a serving dish and drizzle with extra virgin olive oil just before serving. Garnish with coriander leaves, if using.

Roasted Red Pepper Hummus

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