Hummus is a great snack to beat those afternoon cravings, this delicious roasted pepper hummus is naturally sweet and wholesome, perfect for dipping!
Recently I’ve been eating hummus til it’s coming out of my ears! I’m just having a hummus moment, will you join me? I’m just obsessed with making a big tub of my perfect hummus recipe, keeping it in the fridge all week, then repeating. It’s just the best.
Hummus is so great for customising, I’ve made this green pesto version with garlic pitta chips (yes please!!), but this time it’s all about the roasted peppers…
When bell peppers are roasted at a high heat, the skin goes black and something magical happens on the inside. They transform into a soft, sweet almost fruit like consistency, that just melts when you eat it. It’s the perfect compliment to the creamy hummus.
Let me know in the comments if you try it, and let me know your favourite way of eating hummus! I’m always looking for new inspiration!
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Roasted Pepper Hummus
Ingredients
- 1 cup Dried Chickpeas
- 2 cloves garlic
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Tahini
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp olive oil
- 2 tbsp Chickpea Cooking Water
- 2 Bell Peppers
Instructions
- Place the chickpeas in a large bowl and cover generously with cold water. Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours. After soaking, drain and thoroughly rinse the chickpeas. Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly. Reserve some of the cooking water for later.
- Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil, and cumin to a food processor. Pulse until the hummus reaches a smooth consistency. I like my hummus to still have some texture, but if you like it more creamy, pulse for longer.
- Add the cooking water one tablespoon at a time and pulse to mix in between each addition. I like 2 tablespoons for a medium consistency but you can add more or less depending on how you like your hummus. The more water you add, the thinner and creamier your hummus will be. Just be sure to add it 1 tablespoon at a time so as not to take it too far!
- Chop the peppers in half, lengthways and deseed. Coat in a little olive oil and roast at 200°C for about 20-25 minutes, until very soft. The skins will start to turn a bit black but that is fine. Once roasted, allow to cool then roughly chop and serve on top of the hummus.
I love hummus, I’ve made it myself a few times but it’s never as good as the one I get at the grocery store. I’ll have to give this recipe a try! x
Ariadna || RAWR BOWS
Let me know if you like it!! I think it’s one of my favourite hummus recipes yet!