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Roasted Red Pepper Hummus

by The Happy Pear

 

This work great in sandwiches and also makes a nice standalone dip.

Preparation time
5 Minutes
 
Cooking time
25 Minutes
 

Ingredients

Makes 1kg

  • 2 large red peppers
  • 1 fresh red chilli
  • 2 x 400g tins of chickpeas, drained and rinsed
  • 2 garlic cloves, chopped
  • 90ml lemon juice (juice of 2 lemons)
  • 7 tbsp water
  • 4 tbsp light tahini
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • a pinch of ground black pepper

Directions

1. Preheat the oven to 180°C/gas mark 4. Line a baking tray with tin foil.

2. Cut the peppers in half and remove and discard the seeds, then cut the peppers into small pieces. Do the same with the chilli. Place them on the lined tray, cut side down. Roast in the oven for 25 minutes.

3. Put all the ingredients in a food processor, including the roasted peppers and chilli, and blend until smooth. Taste and adjust the seasoning if you think it needs more salt or pepper.

 
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