One of my New Year resolutions is to waste less food. I’m a real kid in a sweet shop when it comes to supermarket shopping. I see fresh ingredients and immediately buy them with exciting recipes and concoctions in mind to create! But the truth is, as the week goes on I’m barely able to find the time to make everything I wanted to, so a lot of amazing produce goes to waste. So, with chickpeas left over from a curry I did last night and a lone red pepper in the fridge, I thought best to start following through on my NY resolutions!
It’s a deliciously simple, roasted red pepper hummus recipe that is completely and utterly moreish. I love roasted red peppers with most things; goats cheese salads, topping for bruschetta or canopes, and with my boiled eggs in the morning! They are sweet and very versatile. For little work, they turn regular hummus into a really exciting dip to go with cruditÃ©s, home baked pita chips, or whatever you fancy!
I love it, but I warn you this is extra garlicky! if you’re not such a fan of having wonderfully smelling breath for the day then just cut the garlic quantity in half.
These are the stages of roasting the pepper:
Here it’s lovely and soft on the inside and you can see the skin is already starting to come away after it’s sweated in the plastic bag.
At the point when you’ve got the skin removed, the pepper alone is delicious! Do extra so you can use the other for something else. Slice the pepper up, mix it with some sea salt and fresh olive oil and place on top of a crispy bruschetta with goats cheese and basil leaves. Perfection!
Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!