We make some kind of hummus pretty much every week so we love to switch it up by adding new flavours. This time we added two of our favourite ingredients, roasted red peppers and garlic. Roast a few extra garlic cloves and eat them whole — we promise you that the garlic breath is totally worth it!
Red peppers are incredibly nutritious and actually have more vitamin C than an orange. Plus they're also full of carotenoids and other antioxidants. Just 1 cup of red peppers will provide you with over 150% of you daily vitamin C needs! Say hello to increased immunity, healthier eyes and better skin. When it comes to carotenoids, red peppers contain over 30 different types. These fight free radicals and stop them from damaging your body’s cells, reducing your risk of developing a chronic disease. A lot of research is being carried out to look at the protective properties of bell peppers and their role in possibly preventing cardiovascular disease and cancer. Combine this long list of benefits with protein and fibre-packed chickpeas and you've got one seriously healthy dip.
- 1.5 large red pepper
- 1 x 4oog tinned chickpeas (ideally, soaking your own is best but we're not always that organised)
- 3 tsp tahini
- 1 large garlic clove
- 2 TBSP lemon juice
- 1 tsp ground cumin
- pinch of sea salt flakes
- pinch of chilli flakes (optional)
- 3 TBSP extra virgin olive oil (plus more for drizzling)
- 3 TBSP water (or more to thin it out if needed)
- handful of pine nuts & toasted sesame seeds to top (optional)
- Preheat the oven to 200°C.
- Coat the garlic in a small amount of oil and wrap in foil.
- Place the red peppers and garlic on a baking tray. Roast the red peppers until they're black and blistered - roughly 35 minutes. Leave the garlic to cook for another 10 minutes.
- Then place the peppers in a bowl and cover the bowl with clingfilm for a couple of minutes. The steam makes it much easier to peel the skin off the peppers.
- Peel the skin off the red peppers and roughly chop them.
- Squeeze out the roasted garlic.
- Rinse the chickpeas under cold running water.
- Combine all the ingredients, except the water and olive oil in a food processor (you can also use a hand blender) and blend until combined.
- Then with the motor running, slowly add the water, followed by the oil and blend until smooth.
- Taste the hummus and season it more if required.
- To serve, drizzle with a little extra virgin olive oil, a pinch of paprika, toasted pine nuts and sesame seeds.
- Place in a serving dish or store in an airtight container in the fridge.