This homemade hummus recipe packs a flavourful punch, enjoy on rice cakes for a great snack!
Stop Buying Hummus!
This roasted red pepper hummus is my favourite hummus recipe! It's thick, creamy, and is sure to add some spice to whatever accompanies it. It's super easy to make, naturally gluten-free, and jam-packed in flavour!
For this recipe, I use roasted red pepper, which is easily made at home using the method below or broughtpre-roasted in jars, which would turn this into a 5-minute recipe. I prefer roasting my peppers in advance from fresh as I always have red peppers in stock. However, I've made it with the roasted peppers in jars before and know that there wouldn't be a compromise in flavour.
Make Your Hummus Interesting!
I've always loved hummus from the first time I ever tried it, and for years I brought it from the store. Now I tend to make it myself, as it's super quick, simple, and can easily be made super creamy and flavourful without all the addedoil.
To make it, all you need are a few essential items, such as chickpeas,tahini, red peppers, garlic, lemon juice, and with the addition ofharissapaste, you are now ready to make the best homemade hummus ever!
Delicious Grilled Red Peppers
Here's how to chargrill your peppers at home with a gas hob or on a BBQ.
Be sure to open a window to allow ventilation when doing this, and be careful!
Using a light gas burner or BBQ, place pepper directly over the flame or on the metal rack. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a bowl and cover tightly, this will allow the pepper to sweat it's skin off for easy removal, leave to cool, then remove the charred skin.
Use this red pepper hummus in a sandwich, on rice cakes, with potato wedges, alongside a salad, or as a dip for cut up veggies.
Serves 4
INGREDIENTS
- 1 tin of chickpeas, rinsed and drained
- 2 small or 1 large bell pepper, roasted or grilled (can use roasted/chargrilled peppers from a jar)
- 1 chili pepper or 1 tsp chili flakes (omit for non-spicy)
- 1 tsp harissa paste or harissa spice blend, swap for 1/2 tsp smoked paprika
- Juice of one lemon
- 1 clove of garlic
- 2 tbsps tahini
- 1 tsp cumin
- Salt to taste
METHOD
- Preheat the oven for 180c, add the chili and bell peppers to an oven dish.
- Place into the oven and bake for 45 minutes until the skin is dark. Leave to cool, then remove the skin and seeds from the peppers.
- Place the flesh from the peppers along with the other ingredients into a food processor or blender.
- Blitz until creamy, then taste and adjust seasonings.
Chill before serving...
Store covered in the fridge, use within 4 days.
Enjoy!
Recipe by Rose Wyles - The Vegan Nutritionist
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