Making your own hummus? Then why not try our red pepper hummus recipe. By adding red peppers and sun-dried tomatoes it gives a fresh twist to your classic hummus, bursting with flavour it'll be an all-round hit.
Hummus is like a creamy paste that is oozing with rich umami flavours. The dip has a melt-in-your-mouth consistency that tastes rich and garlicky. Most commonly served as a dip or a spread, hummus is a fantastic accompiniament to any bread or crudites based starter.
This red pepper hummus dish is a great healthy snack idea as a serving only contains 166 calories and also can count towards one of your 5-a-day. This portion serves 6 and only takes 10 minutes to whip up, any that you didn't eat can be chilled in an air-tight container in the fridge and should be finished off within 2 days.
- 400g can chickpeas, drained
- 1 large ready-roasted grilled red pepper (about 125g/4oz)
- 2 sun-dried tomatoes
- 4 tablespoons tahini (crushed sesame seed) paste
- 2 peeled and crushed cloves of garlic
- 2 tbsp olive oil
- Juice from 1 lemon, or more, to taste
- Salt and freshly ground black pepper
- Pitta bread, griddled, to serve
- Put the chickpeas, pepper and tomatoes into a food processor and whizz until roughly chopped.
- Add the tahini, garlic, oil, and lemon juice and whizz until fairly smooth. Add more lemon juice and seasoning, to taste. Serve with the pitta bread. Use within 2 days.
Top Tip for making Red pepper hummus
Variations: Use canned butter beans, cannellini or haricot beans instead of chickpeas. Add fresh coriander, if you like