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 crudités, 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!

Roasted Red Pepper Hummus

 

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Prep time

2 mins

Cook time

30 mins

Total time

32 mins

 

Author: Lean Living Girl

Serves: 8 Servings

Ingredients

• 150g Chick peas, drained and rinsed
• Juice of 1 lemon
• 1 roasted and peeled red bell pepper
• ¼ cup good quality extra virgin olive oil
• ¼ cup tahini
• 2 garlic cloves, chopped
• ½ tsp smoked paprika
• 1 handful of chopped coriander/cilantro
• Pinch of sea salt and black pepper

Instructions

1. Pre-heat the oven to 210℃
2. Place the pepper on a baking tray and roast, turning half way through, for 30 minutes until the skin is starting to turn black. *You can also use a grill here to make this quicker.
3. Remove the pepper and place it in a sandwich bag for 20 minutes to sweat.
4. Remove the pepper from the bag and peel the skin off using your hands. Then remove the seeds and cut into chunks.
5. Add all the ingredients into the blender expect the olive oil.
6. Blend on a low speed for 30 seconds then add the olive oil and continue to blend until the hummus is smooth.

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