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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red pepper
  • 1 red onion
  • 2 Tbsp olive oil
  • 2 Tbsp tahini
  • 1 tin chickpeas
  • ½ tsp ground cumin
  • Pinch of cayenne
  • ½ lemon juiced
  • 1 handful of parsley leaves
  • Salt and pepper
  • 2 cloves of garlic

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the red pepper and onion in half. Put them in a baking tray, then drizzle with half of the oil.
  3. 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.
  4. Put the onion and red pepper flesh into a food processor and whiz until you get a purée.
  5. 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.
  6. Whiz until you get a textured cream – you might need to add more water.
  7. Taste and adjust the seasoning.
  8. Serve with parsley leaves and a pinch of cayenne or paprika.