Storage: store in an airtight container, in the fridge, for up to 5 days.
Makes 7 portions
Ingredients:
- 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
Methods:
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)
Nutritional Information:
The Kaido Recipe Hub 