Roast pepper and onion hummus
This roast pepper and onion hummus is so easy to make if you have some leftover roasted veggies! Just put all ingredients into a blender, whiz for a minute or so and voilà you’ve got some healthy homemade dip.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the red pepper and onion in half. Put them in a baking tray, then drizzle with half of the oil.
- Roast in the oven for about 25 minutes until tender. Let them cool, then remove their skins. This you can do up to 3 days ahead then keep the roasted veggies in the fridge.
- Put the onion and red pepper flesh into a food processor and whiz until you get a purée.
- Drain and rinse the chickpeas, add them to the purée together with the tahini, cumin, cayenne, lemon juice and parsley. Season with salt and pepper. Add a dash of water.
- Whiz until you get a textured cream – you might need to add more water.
- Taste and adjust the seasoning.
- Serve with parsley leaves and a pinch of cayenne or paprika.