Ingredients

The following ingredients have 4 Servings
  • 2 Medium Red Bell Peppers (Roasted)
  • 2 Tablespoons Lemon Juice (Freshly Squeezed)
  • 2 Cloves Garlic (Crushed)
  • 15 ounce Can Chickpeas (Drained)
  • 1/3 cup Tahini ((80g))
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper
  • 1 Tablespoon Olive Oil (Extra Virgin, plus more to drizzle over the top)

Instruction

  • Preheat the oven to 450°F (230°C).
  • Slice the red peppers and remove the seeds and core. Place the pieces on a parchment lined baking tray, skin side up.
  • Roast in the oven for 25 minutes until the skins are nicely charred.
  • Remove from the oven and place into a bowl and cover it with foil. Leave for 15 minutes. This will allow the peppers to steam a bit and the skins to loosen.
  • Remove the peppers from the bowl and peel off the skins. Slice off a couple of strips of roasted red pepper to decorate your hummus (optional).
  • Add the lemon juice and crushed garlic cloves to a bowl or jug and let the garlic soak in the freshly squeezed lemon juice for a few minutes.*
  • Add the chickpeas to the food processor along with the crushed garlic and lemon juice, tahini and roasted red peppers. Process until chunky.
  • Add in the salt, cumin, paprika, cayenne pepper and olive oil and process again until very smooth. You can just let the food processor run for a few minutes so that you get that really smooth texture.
  • Transfer to a serving dish and drizzle with some olive oil and sprinkle with some sesame seeds and freshly chopped parsley and serve.