Chickpeas have always been something of an obsession for me. I can eat hummus by the gallon load, and I tend to justify this addiction with the fact that chickpeas are ridiculously good for you. I make hummus practically every week, and once in a while I like to mix up my recipe a little bit. A new favourite is Roasted Red Pepper Hummus. It’s wonderfully easy to make and adds a little pizazz to the age old classic.
2 Red bell peppers
2 tbsp. olive oil
1 X 400g can of chickpeas, drained
1 tbsp. tahini paste
Juice of ½ a lemon
1tsp. apple cider vinegar
1 tsp. ground cumin
Salt and pepper to taste
Set the oven to 180C/350F. Chop the red peppers into small chunks, discarding the seeds, and arrange on a baking sheet. Drizzle 1 tbsp of olive oil over the peppers and toss to coat. Sprinkle with the salt and place the tray in the oven for 40 minutes. Remove the peppers from the oven and leave to cool.
Once the peppers have cooled down place them in a food processor, along with the chickpeas, tahini, lemon juice, cider vinegar and cumin. Pulse until smooth. Add the remaining tablespoon of olive oil, salt and pepper and pulse again for a few seconds.
Spoon the hummus into a bowl and serve with flat breads or fresh vegetables.