Storage: store in an airtight container, in the fridge, for up to 5 days.
Makes 7 portions
- 2 large red peppers
- 1 tbsp rapeseed oil
- 1 can chickpeas (approx. 230g), drained and washed
- 1 small garlic clove
- 2 tsp smoked paprika (5g)
- 1 tsp cumin (2g)
- 1 small chili, diced, or 1 – 2 tbsp chili flakes
- 1/2 lemon, juice (20g) and zest (4g)
- 1 tbsp water
- Salt and pepper
Preheat the grill to high. Slice the peppers in half and remove seeds and stalk. Brush the skins of the pepper pieces with the oil and place on a grill pan skin-side up.
Place the peppers under the grill for 10 – 15 minutes or until the skins have charred all over and coming away from the flesh. Whilst the peppers are still hot, place in a bowl, cover with cling film and allow to sweat for 10 minutes, before easily removing their skins and discarding.
Add the peppers and all the remaining ingredients in a food processor. Blend the ingredients until a smooth mixture is achieved. If the mixture remains too thick, add an additional tablespoon of water to loosen. Taste and add more seasoning if required.
Spoon the hummus into a dish and serve with vegetables crudités or cracker breads (not included in the nutritional information below)