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